Roasted Salmon With Spicy Cranberry Relish (Anti-Inflammatory) Recipe

One of the delicious and healthy anti-inflammatory recipes you can prepare is roasted salmon with spicy cranberry relish. It is a delicacy that fits your lifestyle, This anti-inflammatory recipe gets it’s refreshing taste from celery and apple. It’s always amazing to eat alongside a pork or roasted chicken.

This is a meal that’s healthy for pregnant women and has low calorie coupled with low sugars and dairy free.

Total time: 30 mins (Prep time: 10 mins, Cook time: 20 mins)

Serves: 8

Ingredients For Roasted Salmon With Spicy Cranberry Relish

Skin-on salmon fillet- 2 pounds

Cloves garlic, peeled and chopped – 1
Kosher salt, divided – 1/2 teaspoon

Whole black peppercorns, cracked – 1/2 teaspoon

lemon, zested and cut into wedges – 1

Extra-virgin olive oil, divided – 2 tablespoons

Dijon mustard- 2 teaspoons

Cranberries, fresh or frozen (8 ounces) – 2 cups

Small shallot, minced – 1

Serrano pepper, seeded – 1
Medium Granny Smith apple, peeled and finely diced – 1

Stalk celery, finely diced – 1

Balsamic vinegar – 1 tablespoon

Chopped fresh parsley, divided – 2 tablespoons

How To Make Roasted Salmon With Spicy Cranberry Relish.

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
Meanwhile, pulse cranberries, shallot and serrano in a food processor 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 relish and lemon wedges.