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WHAT YOU'LL NEED
 

4 Salmon Fillets, 4-6 oz each* 
2 Tbs olive or avocado oil
1 tsp cumin
1 tsp (dried, ground) coriander
1 tsp honey, agave, or maple syrup
1 tsp salt
dash of black pepper 

*Wild Caught is always my reccomendation. If Salmon isn’t your thing, feel free to substitute another fish!  Good substitutes could be Arctic Char, Striped Bass, or even Swordfish.   

For the Salsa: 

1 pomegranate
1 avocado, diced
1 handful (about 6-7 sprigs) cilantro, stems removed and leaves roughly chopped
1 jalapeno, de-seeded and finely minced
1 lime
4 green onions, finely sliced
Salt to taste 

WHAT YOU'LL DO
 

First, preheat your oven to 400 degrees Fahrenheit and prepare your salmon: 

Wash and pat dry your fillets and place on a lightly oiled, parchment or foil lined baking sheet, skin side down. 

Combine the oil, cumin, coriander, honey, salt, and pepper in a small bowl and spoon out evenly over the top of the salmon fillet, smoothing and covering the surface as evenly as possible. 

Bake for roughly 12-13 mins in a preheated oven.  Remove and let rest for another 2 mins before plating. 

Note: If your fillets are particularly tall or meaty in some places, like closer to 2 inches high, it may be more like 14-15 mins bake time, but if they are a thinner fillet (like 1 inch or less in height) maybe less time, like 10 or 11. You can tell when salmon is done when it flakes easily with a fork. Unfortunately it’s not an exact science like cupcakes because not every fillet is the same size. But what I can tell you is I prefer to take salmon out of the oven before I think it’s completely done and let it rest. The fish will continue to cook a bit as it cools to a serving temp and then I don’t have overcooked salmon on my hands. 

While your salmon is baking, make your salsa!  De-seed your pomegranate and put the pom jewels in a bowl, along with the avocado, jalapeño, green onion, and cilantro.  Zest a bit of the rind from the lime into the salsa and then squeeze the juice from it into the bowl. Toss together lightly (so the avocado pieces stay in tact) and then season with salt to taste. 

Top each salmon fillet generously and serve! 

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