Description
A vibrant and festive baked salmon recipe topped with a fresh cranberry salsa made with cranberries, red onion, cilantro, honey, lime juice, and crunchy pecans. This delightful dish balances tender, flaky salmon seasoned with lemon, garlic, and thyme, with a tangy-sweet salsa that adds texture and brightness. Perfect for a healthy and colorful meal, ready in just 30 minutes.
Ingredients
Scale
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)
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.
- Season the salmon: Drizzle the salmon fillets with 1 tablespoon of olive oil, then season evenly with salt, pepper, garlic powder, and thyme. Drizzle with fresh lemon juice and set aside.
- Make the cranberry salsa: In a medium bowl, combine the fresh cranberries, finely chopped red onion, chopped cilantro, honey, and lime juice. Using the back of a spoon, gently mash some of the cranberries to release their juices while leaving others whole for texture.
- Add pecans and olive oil: Stir in the chopped pecans and drizzle with 1 tablespoon olive oil. Mix everything well to combine. Taste the salsa and adjust seasoning with additional salt, pepper, or honey as desired.
- Bake the salmon: Place the prepared salmon fillets in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Ensure the internal temperature reaches 145°F (63°C).
- Assemble the dish: Remove the salmon from the oven and transfer each fillet to serving plates. Spoon a generous amount of the cranberry salsa over the top of each fillet. For extra crunch and visual appeal, sprinkle additional chopped pecans on top.
- Serve: Serve immediately paired with your favorite sides such as roasted vegetables, quinoa, or a fresh salad. Enjoy this colorful and flavorful meal!
Notes
- You can substitute fresh cranberries with pre-made cranberry sauce if fresh cranberries are not available.
- For a vegan option, replace honey with maple syrup and use a plant-based salmon alternative or tofu.
- Ensure not to over-bake the salmon to keep it moist and tender.
- Adjust the sweetness and acidity of the salsa according to your taste preference by adding more honey or lime juice.
- Leftover cranberry salsa can be stored in an airtight container in the refrigerator for up to 2 days.
