Description
This Baked Salmon with Cranberry Salsa and Pecans is a delightful mix of flavors and textures, featuring tender salmon, sweet-tart cranberry salsa, and crunchy toasted pecans. It’s an easy yet impressive dish perfect for weeknights or festive gatherings.
Ingredients
Scale
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup fresh cranberries, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp orange juice
- Zest of 1 orange
- 1/4 cup pecans, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 15–20 minutes, or until salmon flakes easily with a fork.
- While the salmon bakes, prepare the cranberry salsa by combining chopped cranberries, red onion, cilantro, honey, balsamic vinegar, orange juice, and orange zest in a bowl. Mix well and set aside.
- Toast the chopped pecans in a dry skillet over medium heat for 2–3 minutes, until fragrant. Set aside.
- Remove the salmon from the oven. Top with cranberry salsa and toasted pecans. Garnish with extra cilantro or orange slices if desired.
- Serve immediately and enjoy!
Notes
- Use fresh or thawed cranberries for the best texture.
- Substitute parsley for cilantro if you prefer a milder herb.
- Add diced jalapeño to the salsa for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with toppings
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 27 g
- Cholesterol: 70 mg