Description
This vibrant and festive Baked Salmon with Cranberry Salsa and Pecans combines tender, flaky salmon fillets baked to perfection with a tangy, sweet, and crunchy cranberry salsa topping. Enhanced with fresh herbs, citrus, and crunchy pecans, this dish is perfect for a healthy and elegant meal, ready in just 30 minutes.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh thyme)
For the Cranberry Salsa
- 1/2 cup fresh cranberries (or 1/2 cup cranberry sauce if using pre-made)
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon fresh lime juice
- 1/2 cup pecans, chopped
- 1 tablespoon olive oil (for the salsa)
Instructions
- Preheat the oven and prepare the salmon: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper or foil. Drizzle the salmon with 1 tablespoon olive oil, then season with salt, pepper, garlic powder, and thyme. Drizzle with fresh lemon juice and set aside.
- Prepare the cranberry salsa: In a medium bowl, combine the cranberries, red onion, cilantro, honey, and lime juice. Use the back of a spoon to lightly mash the cranberries, releasing some of their juices while leaving some whole for texture.
- Mix in pecans and olive oil: Stir in the chopped pecans and drizzle with 1 tablespoon olive oil. Mix until well combined. Taste and adjust seasoning with additional salt, pepper, or honey, if desired.
- Bake the salmon: Place the prepared salmon fillets in the oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Assemble the dish: Once the salmon is cooked, remove it from the oven and place each fillet on serving plates. Spoon a generous amount of cranberry salsa over the top of each salmon fillet and sprinkle with additional chopped pecans for added crunch.
- Serve: Serve immediately with your favorite side dishes, such as roasted vegetables, quinoa, or a fresh salad. Enjoy this vibrant and festive meal!
Notes
- You can substitute fresh cranberries with cranberry sauce if preferred for a smoother salsa texture.
- Maple syrup can be used instead of honey to make the recipe vegan.
- Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
- Leftover cranberry salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add a pinch of cayenne pepper to the salsa for a slight kick.
