Baked Salmon Fresh Salsa (Printable)
Tender salmon baked with a vibrant, zesty tomato salsa. A light, flavorful main course that's quick to prepare and impress.
# Ingredient List:
→ For the Salmon
01 - 4 salmon fillets (about 5 ounces each, skin-on or skinless)
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon paprika (optional)
→ For the Fresh Salsa
07 - 2 medium ripe tomatoes, diced
08 - 1/2 small red onion, finely chopped
09 - 1 small jalapeño, seeded and finely chopped (optional)
10 - 1/4 cup fresh cilantro or parsley, chopped
11 - Juice of 1 lime
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets on the prepared baking sheet. Drizzle generously with olive oil, then season with sea salt, freshly ground black pepper, and paprika (if using). Arrange lemon slices atop each fillet.
03 - Bake for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
04 - While the salmon bakes, prepare the fresh salsa. In a medium mixing bowl, combine the diced tomatoes, finely chopped red onion, seeded and chopped jalapeño (if using), chopped cilantro or parsley, lime juice, olive oil, salt, and black pepper. Toss gently until well combined.
05 - Carefully remove the baked salmon from the oven. Transfer each fillet to individual serving plates and spoon the fresh salsa generously over the top.
06 - Serve immediately, optionally garnished with additional lemon wedges.
# Expert Advice:
01 -
- It's incredibly quick to prepare, perfect for those busy weeknights when you still want something special.
- The vibrant salsa adds a burst of freshness that elevates simple baked salmon to a gourmet experience without any fuss.
02 -
- Overcooking salmon is the cardinal sin; watch it closely and pull it out as soon as it flakes to avoid dry, tough fish.
- Always use fresh lime juice for the salsa; the bottled stuff just doesn't deliver that bright, essential zing.
03 -
- To ensure your salmon cooks evenly, take it out of the fridge about 15-20 minutes before baking to let it come closer to room temperature.
- For the prettiest salsa, dice your tomatoes and red onion into uniform, small pieces; it looks more appealing and distributes flavors better.