Baked Salmon with Pomegranate Salsa (Printable)

Flavorful baked salmon topped with a tangy pomegranate and crunchy walnut salsa for a healthy meal.

# What You'll Need:

→ The Salmon

01 - 4 salmon fillets (about 5 ounces each), skin-on
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Pomegranate Walnut Salsa

06 - 3/4 cup pomegranate seeds
07 - 1/2 cup walnuts, toasted and roughly chopped
08 - 1/4 cup fresh parsley, finely chopped
09 - 2 tablespoons red onion, finely diced
10 - 1 tablespoon fresh mint, chopped
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon honey
14 - 1/4 teaspoon sea salt
15 - 1/8 teaspoon ground black pepper

# How To Make It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the salmon fillets on the prepared sheet. Drizzle with olive oil and season evenly with salt and pepper. Place a lemon slice on top of each fillet.
03 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork.
04 - While the salmon bakes, combine pomegranate seeds, walnuts, parsley, red onion, and mint in a medium bowl.
05 - In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
06 - Pour the dressing over the salsa ingredients and toss gently to combine. Remove salmon from the oven, transfer to plates, and top generously with the salsa. Serve immediately.

# Tips from dashanddishes:

01 -
  • Salmon cooks in under 20 minutes, so weeknight dinners feel restaurant-quality without the stress.
  • The pomegranate walnut salsa is basically jewels on a plate—it looks fancy but requires no cooking skill whatsoever.
  • It's naturally gluten-free and packed with omega-3s, so you're nourishing yourself while actually enjoying dinner.
02 -
  • Pomegranate seeds can turn mushy if you dress the salsa too far in advance, so make it no more than 15 minutes before serving.
  • The skin on the salmon should face down during baking so it stays intact and renders slightly—flipping it halfway ruins the texture.
03 -
  • Buy pomegranates when they're in season (fall and winter) and store them in the fridge for up to two weeks—they're cheaper and taste brighter than frozen.
  • If salmon fillets are uneven in thickness, fold the thin end under so they cook evenly, or you'll end up with overdone edges and an undercooked center.

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