Description
A festive and flavorful baked salmon topped with a tangy cranberry salsa and crunchy toasted pecans.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 1 cup fresh cranberries, finely chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp honey
- 1 lime, juiced
- 1/2 cup pecans, toasted and chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
- While salmon bakes, combine cranberries, red onion, jalapeño, cilantro, honey, and lime juice in a bowl. Mix well and let sit for 10 minutes to allow flavors to meld.
- Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Chop and set aside.
- Top each baked salmon fillet with a generous spoonful of cranberry salsa and sprinkle with toasted pecans before serving.
Notes
You can customize the seasonings to taste.