Baked Salmon with Cranberry Relish
This delicious baked salmon with fresh cranberry relish takes only 30 minutes from start to finish and is a perfect way to balance the holiday flavors and a healthy diet!
Equipment
- baking sheet
- food processor
- brush
- small blender
Ingredients
- 2 lb salmon filets
- 1 TBS olive oil
- 1 lemon squeezed
- 3 cloves of garlic
- pinch of salt and pepper
For the Cranberry Relish
- 2 cups fresh cranberries
- 1/2 medium sized red onion
- 1 serrano pepper seeded
- 1 TBS fresh oregano
- 1 TBS balsamic vinegar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Using a small blender, combine the squeezed lemon juice, garlic cloves and olive oil. Blend until the mixture is pureed. Lay the salmon filets on the baking sheet. Use a brush to spread the garlic and lemon mixture onto the salmon filets. Sprinkle a little salt and fresh cracked pepper over the salmon.
- Place the salmon in the oven and bake for 10-15 minutes, depending on the size of the filets. The internal temperature of the salmon will be 145°F when fully cooked.
- While the salmon is baking, prepare the cranberry relish. Combine the cranberries, half of a red onion, seranno pepper*, fresh oregano and a splash of balsamic vinegar in a food processor. Blend until finely chopped and set to the side.
- When the salmon is done baking, plate the salmon (your choice if you want to remove the skin or not!), then top with the cranberry relish. Serve with wedged of lemon and more fresh herbs. Mangia!
Notes
If you want the relish to have a little spice, add a few of the serrano pepper seeds to the mixture.
Nutrition values are estimates, for exact values consult a nutritionist.
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