Roasted Ginger Salmon With Pomegranate Olive Mint Salsa

• 1 cup flat-leaf parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 cup kalamata or green olives, chopped
• 1/2 cup fennel, finely chopped
• 1/4 cup pomegranate seeds
• 1/4 cup toasted walnuts, chopped
• 2 scallions, minced
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Sea salt
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• Zest of one orange and one lemon
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fresh ginger, freshly minced
• Pinch cayenne pepper
• 4 6-oz. salmon fillets, pinbones removed
• Sea salt
• 1 teaspoon Dijon mustard
• 1 cup pomegranate olive mint salsa (see recipe above)

1. Combine the parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, lemon juice, black pepper and a pinch of salt in a bowl and stir gently to mix.
2. For optimal flavor, cover and let sit at room temperature for 15 minutes before serving.
3. If desired, add additional lemon juice or salt to taste.

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Taken from www.foodrepublic.com/recipes/roasted-ginger-salmon-with-pomegranate-olive-mint-salsa-recipe/ (may not work)