Baked Salmon with Cranberry Salsa and Pecans

 

 

 

 

 

 

 

Ingredient

For the Salmon

4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

For the Cranberry Salsa
1 cup fresh or frozen cranberries (thawed if frozen), roughly chopped
¼ cup finely chopped red onion (or shallot)
1 jalapeño or serrano pepper, seeded and minced (optional for heat)
2 tablespoons honey or maple syrup (adjust to taste)
1 tablespoon fresh lime juice (or lemon juice)
2 tablespoons chopped fresh cilantro (or parsley)
Pinch of salt and pepper, to taste

Topping
¼ cup pecans, toasted and roughly chopped