Salmon With Pomegranate Salsa
A sensory sensation bursting with zesty sweet and savory flavors everyone will love
Ingredients
- 4 4-ounce salmon fillets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt divided
- ¼ teaspoon freshly ground black pepper
- 4 slices lemon
- ½ cup pomegranate seeds
- 1 cucumber chopped
- ¼ red onion chopped
- 2 tablespoons chopped fresh dill
- Juice of ½ lemon
Instructions
- Preheat oven to 450 degrees F.
- Place salmon fillets on a rimmed baking sheet. Brush with the olive oil and season with ½ teaspoon of salt and the pepper. Top each with a lemon slice.
- Bake until the salmon is opaque and flaky, about 15 minutes.
- While the salmon cooks, in a medium bowl, combine the pomegranate seeds, cucumber, onion, dill, lemon juice, and remaining ½ teaspoon of salt.
- Serve the salmon topped with the salsa.
- For a nutritional boost: Add ¼ cup of chopped walnuts to the salsa to add texture and an additional boost of heart-healthy fats.
Notes
Nutrition per serving: Calories – 237; Total Fat – 12 grams; Saturated Fat – 2 grams; Cholesterol – 85 milligrams; Carbohydrates – 10 grams; Fiber – 3 grams; Protein – 24 grams; Sodium – 640 milligrams