Baked Salmon with Cranberry Salsa and Pecans
Description:
This Baked Salmon with Cranberry Salsa and Pecans is a stunning dish perfect for holiday dinners or weeknight meals. The rich, flaky salmon is baked to perfection and topped with a vibrant, tangy cranberry salsa that bursts with fresh flavors. Toasted pecans add a delightful crunch, making this dish a perfect blend of sweet, savory, and nutty flavors.
Ingredients:
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for a hint of smokiness)
- 1 tablespoon lemon juice
For the Cranberry Salsa:
- 1 cup fresh cranberries, finely chopped
- ½ cup diced red onion
- 1 small jalapeño, finely chopped (remove seeds for less heat)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- ¼ cup pecans, toasted and chopped
- Extra lime wedges for serving
Instructions:
Step 1: Prepare the Salmon
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Place the salmon fillets on the baking sheet and drizzle them with olive oil.
- Season with salt, black pepper, garlic powder, smoked paprika, and lemon juice.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Step 2: Make the Cranberry Salsa
- While the salmon bakes, prepare the salsa by combining cranberries, red onion, jalapeño, cilantro, honey, lime juice, salt, and black pepper in a bowl. Mix well and let it sit for about 10 minutes to allow the flavors to blend.
Step 3: Toast the Pecans
- In a dry pan over medium heat, toast the chopped pecans for 2-3 minutes until fragrant. Be careful not to burn them.
Step 4: Assemble & Serve
- Remove the salmon from the oven and let it rest for a minute.
- Spoon the cranberry salsa over the salmon fillets and sprinkle the toasted pecans on top.
- Serve immediately with extra lime wedges.
Notes & Tips:
- Use fresh or frozen cranberries: If using frozen cranberries, thaw them first and pat dry.
- Adjust sweetness: Add more honey or maple syrup to balance the tartness of the cranberries.
- Make it spicier: Leave the jalapeño seeds in for extra heat.
- Meal prep-friendly: The cranberry salsa can be made a day in advance and stored in the fridge.
Servings:
This recipe makes 4 servings.
Nutritional Information (Per Serving):
Approximate values
- Calories: 380 kcal
- Protein: 40g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 6g
Health Benefits:
- Rich in Omega-3s: Salmon is packed with heart-healthy omega-3 fatty acids, which reduce inflammation.
- High in protein: Keeps you full and helps with muscle repair.
- Antioxidant boost: Cranberries contain powerful antioxidants that support the immune system.
- Gut-friendly: Pecans provide healthy fats and fiber that aid digestion.
- Low-carb and nutrient-dense: A perfect option for a balanced and nourishing meal.
Q&A Section:
Q: Can I use dried cranberries instead of fresh?
Fresh cranberries are best for this salsa, but if using dried, soak them in warm water for 10 minutes before chopping.
Q: Can I grill the salmon instead of baking?
Yes! Grill over medium heat for 4-5 minutes per side until fully cooked.
Q: How do I store leftovers?
Store salmon and salsa separately in airtight containers in the fridge for up to 2 days.
Q: What can I serve this dish with?
It pairs well with roasted Brussels sprouts, quinoa, or mashed sweet potatoes.
Q: Can I make this dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free and gluten-free—just ensure your ingredients are certified gluten-free if needed.
This Baked Salmon with Cranberry Salsa and Pecans is an easy yet elegant dish that’s full of vibrant flavors and textures. Perfect for special occasions or a nutritious weeknight meal! 🍋🐟