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
- 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
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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!