Baked Salmon with Walnut and Pomegranate Crust
This Baked Salmon with Walnut and Pomegranate Crust is a luscious dish that combines the richness of salmon with the tangy crunch of pomegranate and the earthy flavor of walnuts. It's a beautiful presentation of the Mediterranean diet's heart-healthy fats and vibrant flavors, perfect for a dinner that's as nutritious as it is delicious.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Brush for olive oil
Ingredients
- 4 fillets salmon 6 ounces each or 170 grams
- 1 cup walnuts finely chopped, 100 grams
- 1/2 cup pomegranate seeds 87 grams
- 1 tablespoon fresh parsley finely chopped, 3.8 grams
- 2 teaspoons lemon zest 4 grams
- 2 cloves garlic minced, 6 grams
- 1/4 cup extra virgin olive oil 60 ml
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the chopped walnuts, pomegranate seeds, parsley, lemon zest, and minced garlic. Mix well.
- Brush each salmon fillet with olive oil and season with salt and pepper.
- Press the walnut-pomegranate mixture onto the top of each fillet, creating an even crust.
- Place the crusted salmon fillets on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven and let it rest for a couple of minutes before serving.
Notes
Adjust the cooking time if you're using larger or smaller fillets.
The walnut-pomegranate crust can be made ahead and stored in the refrigerator for up to a day.
Pair this dish with a light salad or steamed vegetables for a complete Mediterranean meal.