Baked Salmon Pomegranate Salsa (Printable View)

Tender salmon fillets baked to perfection topped with vibrant pomegranate walnut salsa for a bright flavor.

# Ingredient List:

→ For the Salmon

01 - 4 salmon fillets (about 5 oz each), skinless or skin-on as preferred
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika
06 - 1 lemon, sliced

→ For the Pomegranate Walnut Salsa

07 - 1 cup pomegranate seeds (arils)
08 - 1/2 cup walnuts, roughly chopped
09 - 1/4 cup fresh flat-leaf parsley, chopped
10 - 2 tbsp red onion, finely diced
11 - 1 tbsp fresh mint, chopped
12 - 2 tbsp extra-virgin olive oil
13 - 1 tbsp lemon juice
14 - 1 tsp pomegranate molasses (optional, for extra tang)
15 - 1/4 tsp sea salt
16 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Place salmon fillets on the prepared tray. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika. Lay a lemon slice on each fillet.
03 - Bake in the preheated oven for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.
04 - While the salmon bakes, prepare the salsa: Combine pomegranate seeds, walnuts, parsley, red onion, mint, olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper in a medium bowl. Stir gently to mix.
05 - Remove the salmon from the oven; let rest for 2 minutes. Plate the salmon and spoon the salsa generously over each fillet. Serve immediately.

# Expert Suggestions:

01 -
  • The warm salmon against cool, crunchy salsa creates the kind of contrast that makes you pause between bites.
  • It comes together in thirty minutes but looks like you spent twice that time.
  • The combination of smoked paprika and bright pomegranate works better than I expected it to.
02 -
  • Overcooking salmon happens faster than you expect, so check at the twelve minute mark.
  • The salsa can be made up to two hours ahead and kept at room temperature.
  • Pomegranate molasses is worth tracking down at a Middle Eastern market or well stocked grocery store.
03 -
  • Pat the salmon completely dry before seasoning to help it develop better color in the oven.
  • Toast the walnuts lightly in a dry pan before adding to the salsa for extra depth.

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