Baked Salmon with Pomegranate-Cucumber Relish

Updated: Sep 11, 2019


Salmon is a favorite in our house. Since it appears on our dinner menu more than most items, I'm always trying to vary how I cook it. Ideally, I like to prepare it with little fuss. So I created Baked Salmon with Pomegranate-Cucumber Relish. I bake seasoned salmon, and while it's cooking, I make the relish. I combine cucumber, pomegranate seeds, parsley, and mint as a refreshing condiment. It is delicious, healthy for you and easy enough for a weeknight dinner but special enough to add to your holiday table.


Ingredients for Baked Salmon with Pomegranate-Cucumber Relish:


Salmon:

2 pounds salmon cut into fillets

2 tablespoons olive oil

1 tablespoon lemon zest

kosher salt

pepper


Pomegranate-Cucumber Relish:

2 English cucumbers, peeled, seeded, and diced

3 tablespoons pomegranate seeds

3 tablespoons chopped mint

3 tablespoons chopped parsley

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

kosher salt

pepper


Time-Saving Tip: The cucumber can be diced a few hours before making the relish.


Let's see what we need.

We're ready to cook.



To make the relish, I like to remove the seeds from the cucumber. I do this with the help of a spoon to scrape them out. Once the cucumber is seeded, dice it and mix it with all of the relish ingredients except the pomegranate seeds. Once combined season with salt and pepper and then fold in the pomegranate seeds; set aside.


Place the fillets on a parchment-lined sheet pan. Brush the fish with oil, season with salt and pepper and sprinkle the lemon zest all over the fish. Bake in a preheated 400 -degree oven for 12-18 minutes depending on the thickness of the fish.


Once the fish is ready transfer to a platter and top with the relish.


It's ready! It's delicious and so pretty! Baked Salmon with Pomegranate-Cucumber Relish is delicious hot, or at room temperature so it's ideal for entertaining.


Enjoy!



Baked Salmon with Pomegranate-Cucumber Relish:

main dish


Salmon:

  • 2 pounds salmon cut into fillets

  • 2 tablespoons olive oil

  • 1 tablespoon lemon zest

  • kosher salt

  • pepper

Pomegranate-Cucumber Relish:

  • 2 English cucumbers, peeled, seeded, and diced

  • 3 tablespoon pomegranate seeds

  • 3 tablespoons chopped mint

  • 3 tablespoons chopped parsley

  • 3 tablespoons fresh lemon juice

  • 3 tablespoon extra virgin olive oil

  • kosher salt

  • pepper

  • To make the relish, I like to remove the seeds from the cucumber. I do this with the help of a spoon to scrape them out. Once the cucumber is seeded, dice it and mix it with all of the relish ingredients except the pomegranate seeds. Once combined season with salt and pepper and then fold in the pomegranate seeds; set aside.

  • Place the fillets on a parchment-lined sheet pan. Brush the fish with oil, season with salt and pepper and sprinkle the lemon zest all over the fish. Bake in a preheated 400 -degree oven for 12-18 minutes depending on the thickness of the fish.

  • Once the fish is ready transfer to a platter and top with the relish.

  • Time-Saving Tip: The cucumber can be diced a few hours before making the relish.


2018 Cranberry Walk