Roasted Salmon With Pineapple Pomegranate Relish


We do our best to eat salmon at least once a week, and our preferred way to prepare it is to bake it just until it is barely cooked through. I am a huge fan of pomegranates, so when coming up with a fruit relish to top of fish, I decided to combine pineapple with pomegranate arials which was delicious.

  • The high content of omega-3 fatty acids is what makes salmon a nutrition power food. Salmon is low in saturated fat and calories but high in protein.
  • Pomegranates are high in vitamin C and multiple B vitamins and they also contain potassium. The seeds also add fiber. The antioxidant content is why pomegranates are very popular today as antioxidants are believed to fight the free radicals that might contribute to chronic diseases such as cancer.


Roasted Salmon With Pineapple Pomegranate Relish

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 15 mins


4 Salmon Fillets, About 6 Oz Each
3 Tablespoons Olive Oil
3/4 Cup of Seasoned Bread Crumbs (Panko Preferred)
Salt and Pepper
Pomegranate Relish:
1 Cup Diced Fresh Pineapple
1 Cup Pomegranate Arials (Seeds)
1/3 Cup Chopped Onion
1/4 Cup Finely Chopped Cilantro
1 Tablespoon Olive Oil
Juice From 1/2 Lime
2 Teaspoons Minced Jalapeno Peppers


Brush the salmon with the oil, season with salt and pepper, then sprinkle on the crumbs.
Place in a very hot oven, about 375 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon fillets, but allow around 15 to 20 minutes).
Mix the topping ingredients in a bowl and stir to mix well.
Serve each fillet topped with a spoonful of the relish.