Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh or frozen cranberries (thawed if frozen), roughly chopped
- ¼ cup finely chopped red onion (or shallot)
- 1 jalapeño or serrano pepper, seeded and minced (optional for heat)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 tablespoon fresh lime juice (or lemon juice)
- 2 tablespoons chopped fresh cilantro (or parsley)
- Pinch of salt and pepper, to taste
- ½ cup chopped pecans (toasting recommended for added flavor)
Instructions
- Preheat your oven to 400°F (200°C).
- Season salmon fillets with olive oil, salt, and pepper.
- Place salmon on a lined baking sheet and bake for 12-15 minutes until flaky.
- Mix cranberries, onion, jalapeño, honey, lime juice, cilantro, salt, and pepper in a bowl to make salsa.
- Toast pecans in a dry skillet until fragrant.
- Serve salmon topped with cranberry salsa and toasted pecans.
Notes
For best results, use high-quality wild-caught salmon.
Feel free to experiment with other fruits like mango or peaches.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 26
- Cholesterol: 60