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Christmas Salmon Dish: A Festive Recipe to Delight Your Holiday Table

This baked salmon is a festive dish featuring a vibrant topping of pomegranate seeds, walnuts, and feta cheese. Marinated in a zesty blend of olive oil, lemon juice, and fresh herbs, it offers a delicious balance of flavors and textures, making it a stunning centerpiece for holiday gatherings.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup pomegranate seeds
  • 1/4 cup walnuts, chopped
  • 1/4 cup feta cheese, crumbled
  • Fresh parsley, for garnish

Instructions

  1. In a small bowl, combine olive oil, salt, black pepper, lemon juice, minced garlic, dill, honey, and Dijon mustard. Whisk until well blended.
  2. Place salmon fillets in a shallow dish or resealable plastic bag. Pour marinade over salmon, ensuring each fillet is well coated. Cover or seal and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a small bowl, mix pomegranate seeds, chopped walnuts, and crumbled feta cheese. Set aside. Optionally, toast walnuts in a dry skillet over medium heat for about 5 minutes until golden and fragrant.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
  5. Remove salmon from marinade and place skin-side down on the prepared baking sheet. Discard leftover marinade.
  6. Bake salmon for 12-15 minutes, or until opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C). Broil for the last 2-3 minutes for a golden top.
  7. Let salmon rest for a couple of minutes after cooking. Spoon the pomegranate, walnut, and feta topping over each fillet.
  8. Garnish with fresh parsley and drizzle with extra olive oil or lemon juice if desired.

Notes

  • This dish pairs well with roasted vegetables or a light salad.
  • For a heartier meal, serve over quinoa or wild rice.
  • A glass of white wine, such as Sauvignon Blanc or Chardonnay, complements the flavors beautifully.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
  • Author: Aria
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes