Baked Salmon with Fresh Salsa (Printable View)
Oven-baked salmon topped with a zesty tomato salsa delivers a fresh, healthy dish in under 30 minutes.
# Ingredient List:
→ Salmon
01 - 4 salmon fillets, about 5.3 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika (optional)
06 - 1 lemon, sliced
→ Fresh Salsa
07 - 2 medium ripe tomatoes, diced
08 - ¼ small red onion, finely chopped
09 - ½ jalapeño, seeded and minced (optional)
10 - 2 tablespoons fresh cilantro or parsley, chopped
11 - 1 tablespoon olive oil
12 - Juice of ½ lime
13 - Salt and pepper, to taste
# How to Make It:
01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Brush both sides evenly with olive oil, then season with salt, black pepper, and smoked paprika if using.
03 - Place the salmon fillets on the prepared baking sheet and top each with lemon slices.
04 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and is opaque throughout.
05 - While baking, combine diced tomatoes, finely chopped red onion, minced jalapeño (optional), chopped cilantro or parsley, olive oil, lime juice, salt, and pepper in a bowl. Gently mix to combine.
06 - Remove the salmon from the oven and allow to rest for 2 minutes before serving.
07 - Spoon the fresh salsa generously over the salmon fillets and serve immediately.
# Expert Suggestions:
01 -
- Salmon practically cooks itself, leaving you time to actually enjoy cooking instead of standing over a hot stove.
- The fresh salsa brings a brightness that makes you feel like you're eating something vibrant and alive, not just reheated.
- Under 30 minutes means you can have something restaurant-quality on a Tuesday night without the takeout guilt.
02 -
- Salmon is forgiving up until the exact moment it becomes overcooked—set a timer and check it at 12 minutes, don't just assume it'll be done when you think it should be.
- A ripe tomato makes or breaks your salsa; if you're buying supermarket tomatoes in winter, consider using a really good canned tomato instead of watery fresh ones.
03 -
- Buy salmon from a fishmonger you trust if you can, and ask them to tell you what arrived that day rather than pointing to what's already cut—fresh fish cooks differently and tastes like something worth remembering.
- The parchment paper trick works for almost any fish, and it's the kind of small habit that makes everything easier without anyone ever knowing you did something different.