Baked Salmon Fresh Salsa (Printable View)
Tender salmon fillets paired with a zesty fresh tomato salsa for a quick flavorful meal.
# Ingredient List:
→ Salmon
01 - 4 salmon fillets, approx. 5.3 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika (optional)
06 - 1 lemon, sliced
→ Fresh Salsa
07 - 2 medium ripe tomatoes, diced
08 - ¼ small red onion, finely chopped
09 - ½ jalapeño, seeded and minced (optional)
10 - 2 tablespoons fresh cilantro or parsley, chopped
11 - 1 tablespoon olive oil
12 - Juice of ½ lime
13 - Salt and pepper, to taste
# How to Prepare:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Pat the salmon fillets dry using paper towels. Brush both sides with olive oil and evenly season with salt, black pepper, and smoked paprika if using.
03 - Place the seasoned fillets on the prepared baking sheet. Top each with a lemon slice.
04 - Bake the salmon for 12 to 15 minutes until it flakes easily with a fork and the center is opaque.
05 - While the salmon cooks, combine diced tomatoes, red onion, jalapeño (if using), chopped cilantro or parsley, olive oil, lime juice, salt, and pepper in a bowl. Mix gently to combine.
06 - Remove the salmon from the oven and let it rest for 2 minutes. Transfer to plates and spoon the fresh salsa over each fillet. Serve immediately.
# Expert Suggestions:
01 -
- Ready in under thirty minutes, no complicated techniques or fancy equipment needed.
- The salsa transforms simple salmon into something that tastes like you spent way more effort than you actually did.
- It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without stress.
02 -
- Dry salmon before it touches heat; wet fish steams instead of bakes, and that changes everything about the texture.
- Don't stir the salsa aggressively; you want the tomatoes to stay distinct and bright, not turn into a wet mush.
03 -
- If you have time, marinate the salmon in olive oil, lemon juice, and a few herbs for twenty minutes before baking—it deepens the flavor without adding time.
- Make the salsa up to an hour before serving; it actually develops more flavor as it sits, and you'll have one less thing to do when the salmon comes out of the oven.