Baked Salmon with Cranberry Salsa & Pecans
A delightful dish that combines succulent salmon fillets with a vibrant cranberry salsa and crunchy toasted pecans, perfect for any weeknight dinner or special occasion.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 4 pieces salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Cranberry Salsa
- 3/4 cup fresh or dried cranberries (if using dried, soak in hot water for 10 minutes)
- 1/2 cup diced mango or apple (optional for sweetness)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1/3 cup chopped toasted pecans
- Extra cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and drizzle them with olive oil. Season generously with salt, pepper, garlic powder, and paprika.
- Bake for 12-15 minutes, or until the salmon flakes easily when tested with a fork.
Cranberry Salsa Preparation
- In a medium bowl, combine the cranberries, mango (or apple), red onion, cilantro, lime juice, honey, and an additional pinch of salt and pepper. Stir well and let it sit for about 10 minutes.
Toasting Pecans
- In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes until they become fragrant.
Serving
- Remove the salmon from the oven and transfer the fillets to serving plates.
- Generously spoon the cranberry salsa over each fillet, finishing with a sprinkle of toasted pecans and extra cilantro.
Notes
For perfect cooking, consider using a meat thermometer; the USDA recommends an internal temperature of 145°F (63°C). Switch up the salsa ingredients as desired.