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.
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
Store any remaining cranberry relish in a sealed container in the fridge. It will keep for a few days.
Nutrition
Calories: 394kcalCarbohydrates: 7gProtein: 34gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 94mgSodium: 369mgPotassium: 908mgFiber: 2gSugar: 3gVitamin A: 261IUVitamin C: 12mgCalcium: 35mgIron: 2mg
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