Baked Salmon w/ Balsamic Strawberry Salsa

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Whoa. The combination of bittersweet balasmic and fresh strawberry is top notch! Who knew that these two would pait well?? Anyways, in my opinion, I prefer to bake my salmon instead of pan frying them because I dislike the excess oil that ends up on my dinner plate. Plus, it’s a bit more healthier to bake it in the oven anyways since it requires less, or no oil at all when baking it. Make sure to season the salmon evenly! No one wants a boring tasteless fish for dinner! Drizzle a lemon wedge ontop of your baked salmon before serving to enhance flavor. Happy Eating~ 🙂

Baked salmon w/ balsamic strawberry salsa

  • Servings: 4
  • Print

For the salsa:

  • 2 cups fresh strawberries, rinsed, hulled and diced
  • 1 cup cherry tomatoes, quartered
  • 4 scallions, white and green portions, sliced thin
  • 1 tsp. fresh parsley, minced
  • 1 tbsp. balsamic vinegar
  • 1 tsp. fresh lemon juice
  • Drizzle of olive oil
  • Drizzle of honey
For the Baked Salmon:
  • Salt and pepper, to taste
  • 4 salmon fillets (about 6 oz. each)
  • Freshly squeezed lemon juice
  • Salt and pepper, to taste

To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl.  Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler.  Line a baking sheet with foil.  Place the salmon fillets on the foil.  Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper.  Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack).  Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness.  Transfer the salmon to serving plates and top with strawberry salsa.  Serve warm.

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