Good old salmon takes a Persian twist with a barberry-walnut topping.
The unique combination of tart barberries and crunchy walnuts complements the flaky salmon very well.

Baked Salmon With Walnuts & Barberries

Serves: 6 people 
Prep time: 20 min 
Cook time: 25 min

For the salmon

• 6salmon fillets, skin on
• 1/8cup extra virgin olive oil
• 1teaspoon salt
• 1/2teaspoon freshly ground black pepper
• 1/2teaspoon turmeric
• 1/2teaspoon paprika

1. Preheat the oven to 350° F. Line a baking sheet with aluminum foil and coat with olive oil.
2. Place the salmon fillets on the baking sheet and sprinkle on the salt, pepper, turmeric, and paprika.
3. Bake the salmon fillets in the oven for 20 minutes or until they’re fully cooked.

For the barberry-walnut topping

• 2tablespoons extra virgin olive oil
• 1onion
• 1/2green bell pepper, diced
• 2cloves garlic, minced
• 1teaspoon salt
• 1/2teaspoon freshly ground black pepper
• 1/2teaspoon turmeric
• 3/4cup walnuts, chopped
• 1/2cup dried barberries
• 3tablespoons pomegranate molasses

1. Heat olive oil in a pan over medium heat and saute onion and bell pepper until the onion is golden brown.
2. Add in minced garlic, salt, pepper, and turmeric. Cook for 5 minutes over medium low heat.
3. Add in chopped walnuts and give it a nice stir, mix in the barberries and pomegranate molasses and cook for another 2 to 3 minutes.
4. Top the salmon fillets with the barberry-walnut mixture and serve immediately.

https://food52.com/recipes/77021-baked-salmon-with-walnuts-barberries