Baked Salmon with Pomegranate Salsa (Printable)

Tender salmon fillets topped with a fresh pomegranate walnut salsa, delivering bright and nutty flavors.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 lemon, sliced

→ Pomegranate Walnut Salsa

06 - ¾ cup pomegranate seeds (arils)
07 - ½ cup walnuts, roughly chopped
08 - ¼ cup fresh flat-leaf parsley, finely chopped
09 - 2 tbsp red onion, finely diced
10 - 2 tbsp extra virgin olive oil
11 - 1 tbsp freshly squeezed lemon juice
12 - 1 tsp pomegranate molasses (optional)
13 - ¼ tsp sea salt
14 - ⅛ tsp ground black pepper

# How-To Steps:

01 - Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or lightly oiling.
02 - Arrange salmon fillets on the prepared sheet. Drizzle with olive oil, season with sea salt and black pepper, then top each fillet with a lemon slice.
03 - Bake the salmon for 12 to 15 minutes until just cooked through and flaky, adjusting time based on thickness.
04 - While salmon bakes, combine pomegranate seeds, walnuts, parsley, red onion, olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper in a medium bowl. Toss gently to blend.
05 - Remove salmon from the oven and allow to rest for 2 minutes.
06 - Spoon the pomegranate walnut salsa generously over each salmon fillet and serve immediately.

# Expert Tips:

01 -
  • The salsa stays bright and crunchy even after spooning it over warm fish, giving you contrast in every bite.
  • It looks like you spent an hour plating when really you just opened a pomegranate and chopped some walnuts.
  • Cleanup is almost nonexistent since everything bakes on one sheet and the salsa comes together in a single bowl.
02 -
  • Check your salmon at 12 minutes because an extra minute or two can turn it from tender to dry, especially with thinner fillets.
  • Don't skip the resting step after baking or the juices will run all over your plate instead of staying in the fish.
  • Make the salsa up to two hours ahead and keep it cold so the flavors marry, but don't add it to the salmon until serving or it gets soggy.
03 -
  • Use a spoon to scoop pomegranate seeds after you've quartered the fruit underwater, and you'll avoid staining your hands and countertop.
  • Toast the walnuts in a dry skillet for a minute or two before chopping them to bring out their nutty flavor and make the salsa taste even richer.
  • If your salmon fillets are uneven in thickness, tuck the thinner tail ends under so they cook at the same rate as the thicker parts.

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