Baked Salmon with Fresh Salsa (Printable)
Tender, flaky salmon fillets baked to perfection, then crowned with vibrant, zesty tomato salsa. Quick, light, and truly flavorful.
# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - ½ teaspoon paprika (optional)
→ For the Fresh Salsa
07 - 2 medium ripe tomatoes, diced
08 - ½ small red onion, finely chopped
09 - 1 small jalapeño, seeded and finely chopped (optional)
10 - ¼ cup fresh cilantro or parsley, chopped
11 - Juice of 1 lime
12 - 1 tablespoon olive oil
13 - ¼ teaspoon salt
14 - ¼ teaspoon black pepper
# How to Make It:
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 with olive oil, then generously sprinkle with sea salt, black pepper, and paprika (if using). Arrange the lemon slices on top of each fillet.
03 - Bake the salmon for 12–15 minutes, or until the fish is opaque throughout and flakes easily with a fork.
04 - While the salmon bakes, prepare the salsa: In a medium bowl, combine the diced tomatoes, finely chopped red onion, optional jalapeño, chopped cilantro or parsley, lime juice, olive oil, salt, and black pepper. Toss gently to ensure all ingredients are well mixed.
05 - Carefully remove the baked salmon from the oven. Transfer the cooked fillets to individual serving plates. Spoon a generous amount of the fresh salsa over each salmon fillet.
06 - Serve the baked salmon immediately, accompanied by fresh lemon wedges if desired.
# Expert Advice:
01 -
- It's a weeknight hero, promising a delicious and healthy meal on the table in under 30 minutes.
- The vibrant, zesty salsa elevates simple baked salmon into something truly memorable and refreshing.
02 -
- Overcooked salmon is a sad, dry affair; always err on the side of undercooking slightly, as it continues to cook a little after it leaves the oven.
- The quality of your fresh lime juice truly makes or breaks the salsa; bottled juice just doesn't deliver the same vibrant punch.
03 -
- Never overcrowd your baking sheet; giving each salmon fillet space ensures even cooking and a lovely, slight crisp on the outside.
- Using parchment paper isn't just for easy cleanup; it also prevents the delicate salmon from sticking and ensures it cooks gently without drying out.