Baked Salmon with Cranberry Salsa and Pecans
6 points
Ingredients:
For the Salmon:
4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
For the Cranberry Salsa:
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
Topping:
¼ cup pecans, toasted and roughly chopped
Instructions:
Preheat Oven and Prepare Salmon:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil.
Place the salmon fillets on the prepared baking sheet.
Drizzle the salmon with olive oil and season with salt and black pepper.
Make the Cranberry Salsa:
In a medium bowl, combine the chopped cranberries, red onion, jalapeño (if using), honey (or maple syrup), lime juice, cilantro, and a pinch of salt and pepper.
Mix well and set aside.
Toast Pecans:
While the oven is heating, toast the pecans in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
Roughly chop the toasted pecans.
Bake the Salmon:
Bake the salmon fillets for 12-15 minutes, or until cooked through. The salmon will flake easily with a fork when done.
Assemble and Serve:
Top each salmon fillet with a generous spoonful of the cranberry salsa.
Sprinkle the toasted pecans over the salsa.