Baked Salmon with Cranberry Salsa and Pecans
Ingredients:
4 salmon fillets (6 oz each)
Salt and pepper, to taste
1 tablespoon olive oil
For the cranberry salsa:
1 cup fresh or frozen cranberries, chopped
1/2 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
1 small jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
1 tablespoon maple syrup or honey
Juice of 1 lime
Salt, to taste
Topping:
1/4 cup chopped toasted pecans
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season salmon fillets with salt and pepper. Drizzle with olive oil and place on the prepared sheet.
Bake for 12–15 minutes, or until salmon flakes easily with a fork.
While salmon bakes, prepare the cranberry salsa: combine cranberries, bell pepper, onion, jalapeño, cilantro, maple syrup, lime juice, and salt in a bowl. Mix well and let sit for 10 minutes.
Once salmon is cooked, top each fillet with a generous spoonful of cranberry salsa and sprinkle with toasted pecans.
Serve immediately, optionally with rice or a green salad.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 460 per serving
Servings: 4
