Salmon with Cranberries.
Simply roasted salmon topped with an easy, tart and savory relish made with fresh cranberries, tangy red onion, red wine vinegar and extra virgin olive oil. This is an elegant, yet simple dinner that’s perfect for the holidays.
Look at the gorgeous color of that cranberry relish!
Salmon with cranberries … ?! You bet!
If you love cranberries and salmon, you’ll love this festive dish. This may seem like an unusual combination, but the ingredients work so well together. The tartness of the fresh crisp cranberries, tanginess of the red onion pair perfectly with the rich, fatty salmon.
Who’s to say cranberries only belong alongside turkey? I actually prefer the combination of salmon + cranberries to turkey + cranberries, so if you have any pescatarian (vegetarian diet + seafood) family members, this would make a beautiful addition to the Thanksgiving or Christmas table.
Talk about a nutrient-dense dish! This is a power combo.
This baked salmon dish is rich in satisfying protein (important for muscle and bone health), omega-3 fatty acids (essential for brain and heart health) – plus it’s rich in proanthocyanidins from the cranberries (these “PACs” help prevent bad bacteria from sticking in the urinary and digestive tract) and immune-system supporting Vitamin C.
What should you serve this roasted salmon with?
This salmon dish would go well with farro or brown rice plus any roasted fall vegetable – especially Brussels sprouts, butternut or delicata squash, cabbage, onions or parsnips.
Also, you’ll likely have some cranberry relish leftover for future meals. It’s great on sandwiches, in salads, wraps … you name it.
Here’s how to make this easy salmon dinner:
Salmon with Cranberries
Ingredients
For the salmon
- 1 1/2 lbs salmon filet salmon filet, skin on cut into 4 portions
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the cranberry relish
- 1 cup cranberries fresh, washed and picked over
- 1/2 medium red onion
- 2 tablespoons parsley fresh
- 1/4 cup olive oil extra virgin
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt kosher
- 1/8 teaspoon ground black pepper
For serving
- 1 lime cut into wedges
Instructions
For the salmon
- Preheat oven to 425.
- Prepare a baking sheet with tinfoil. Pat salmon dry. Drizzle with extra virgin olive oil. Sprinkle with salt and pepper.
- Bake the salmon for 8-10 minutes, or until salmon flakes easily with a fork and is cooked through (time will vary, but a good rule of thumb is to cook the fish 8-10 minutes per inch of thickness). I usually broil the salmon for the last 1-2 minutes so it gets a bit crispy on the outside. Remove from oven.
For the cranberry relish
- Add all relish ingredients to a food processor. Pulse a few times to chop. Add more salt to taste, if needed.
Assembly
- Plate salmon and top with cranberry relish. Serve with lime wedges.
Notes
Nutrition
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