Baked Salmon with Pomegranate Salsa (Printer-friendly)

Tender baked salmon served with a vibrant pomegranate, walnut, and herb salsa for a fresh and healthy meal.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Salsa

06 - 2/3 cup pomegranate seeds (arils)
07 - 1/2 cup walnuts, toasted and coarsely chopped
08 - 1/2 cup fresh flat-leaf parsley, finely chopped
09 - 1/4 cup fresh mint leaves, finely chopped
10 - 2 tablespoons red onion, finely diced
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1/2 teaspoon pomegranate molasses (optional)
14 - Salt and pepper to taste

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Top each fillet with a slice of lemon.
03 - Bake the salmon for 12–15 minutes, or until just cooked through and flaking easily with a fork.
04 - While the salmon is baking, in a medium bowl, combine pomegranate seeds, toasted walnuts, parsley, mint, red onion, olive oil, lemon juice, and pomegranate molasses (if using). Season with salt and pepper to taste.
05 - Remove salmon from the oven and let rest for 2 minutes. Transfer to plates and generously spoon the pomegranate-walnut salsa over each fillet. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, so you can actually pull off something restaurant-worthy on a Tuesday.
  • Salmon and pomegranate are a flavor pairing that makes people pause mid-bite and ask what you did differently.
  • It's naturally gluten-free and dairy-free without tasting like it's missing anything.
02 -
  • Overcooked salmon is dry salmon—use a fork to check for doneness rather than a timer, because every oven behaves differently and thickness matters.
  • If you toast your own walnuts, watch them like a hawk because they go from perfect to burnt in about two minutes flat.
  • Make the salsa just before serving so the herbs stay bright green and the pomegranate seeds don't release all their juice and turn everything mushy.
03 -
  • If you can't find pomegranate molasses, skip it entirely rather than substituting—the lemon juice and pomegranate seeds create enough brightness on their own.
  • Walnuts and pomegranate seeds can be prepared the morning before cooking, which means you only have a few quick steps left when your guests arrive.

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