Roasted Salmon with Spicy Cranberry Relish
Looking for a delicious way to nourish your body and support overall health? This Roasted Salmon with Spicy Cranberry Relish is the perfect combination of flavor and function. Rich in omega-3s, antioxidants, and anti-inflammatory properties, this dish fuels your body with the nutrients it needs to thrive.
At Riordan Clinic, we believe that food is more than just fuel—it’s medicine. That’s why this recipe is featured in our Food As Medicine guidebook, a resource designed to help you make intentional food choices that support your health and well-being.
Want more nutrient-packed recipes? Download your copy of Food As Medicine and explore how whole foods can transform your health. Try this recipe and experience the power of food as medicine firsthand!
Ingredients
2 1/2 pounds skin-on salmon filet
2 cloves garlic, peeled and chopped
1 1/2 tsp kosher salt, divided
1/2 tsp cracked whole black peppercorns
Zest of 1 lemon, cut into wedges
2 Tbsp extra-virgin olive oil, divided
2 tsp Dijon mustard
2 cups cranberries, fresh or frozen (8 ounces)
1 small shallot, minced
1 serrano pepper, seeded
1 medium Granny Smith apple, peeled and finely diced
1 stalk celery, finely diced
1 Tbsp balsamic vinegar
2 Tbsp chopped fresh parsley, divided
Directions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Place the salmon on the prepared pan. In a small bowl, mash garlic, 1 teaspoon salt, cracked peppercorns, lemon zest, 1 tablespoon oil, and mustard into a paste. Spread the mixture on the salmon.
- Bake the salmon until the flesh flakes easily with a fork, about 10 to 15 minutes.
- Meanwhile, in a food processor, pulse cranberries, shallot, and serrano pepper until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley, and the remaining 1 tablespoon oil and 1/2 teaspoon salt.
- Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the cranberry relish and lemon wedges.
