Description
This sticky pomegranate salmon recipe features tender, buttery salmon fillets glazed with a sweet and tangy maple pomegranate sauce. Roasted alongside parmesan-encrusted broccoli and Brussels sprouts tossed with pine nuts, this dish delivers a perfect balance of flavors and textures, making it ideal for a flavorful and wholesome weeknight meal.
Ingredients
Broccoli & Brussels Sprouts
- 2 cups broccoli florets
- 1 cup Brussels sprouts, stems removed and cut in half
- 2 tablespoons olive oil
- ¼ cup raw, unsalted pine nuts
- Kosher salt and pepper, to taste
- 3 tablespoons freshly grated parmesan cheese
Pomegranate Salmon
- 4 salmon filets
- Kosher salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- ¼ cup maple syrup
- ¼ cup pomegranate molasses
- ¼ cup water
- 3 tablespoons pomegranate arils
- 1 tablespoon fresh herbs, like parsley or cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and finishing the salmon.
- Prepare and Roast Vegetables: Spread the broccoli florets and halved Brussels sprouts on a baking sheet. Drizzle with olive oil and season generously with kosher salt and pepper. Sprinkle the parmesan cheese and pine nuts over the vegetables. Roast in the oven for 15 to 20 minutes, tossing once or twice during cooking to prevent the pine nuts from burning and to ensure even roasting.
- Season Salmon: While the vegetables roast, season the salmon filets evenly with kosher salt and pepper on all sides.
- Make Glaze and Cook Salmon: Heat a cast iron skillet over medium heat and melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in maple syrup, pomegranate molasses, and water. Bring the mixture to a boil, then reduce heat to a simmer. Add the salmon filets to the skillet and spoon the glaze over the fish every 30 seconds for approximately 5 minutes to develop a sticky coating.
- Oven-Roast Salmon: Transfer the skillet with the salmon to the preheated oven, uncovered. Roast for 5 to 10 minutes until the salmon is cooked through—opaque, pink, and flaky when tested with a fork. This timing should align with the finish of the roasted vegetables.
- Serve: Remove the salmon from the oven. Sprinkle fresh chopped herbs and pomegranate arils on top. Serve the salmon immediately alongside the parmesan roasted broccoli and Brussels sprouts for a complete meal.
Notes
- Use a cast iron skillet for best results when cooking the salmon glaze and transferring directly to the oven.
- Be sure to toss the vegetables occasionally to avoid burning the pine nuts and ensure even roasting.
- If pomegranate molasses is unavailable, a mix of pomegranate juice reduced with some balsamic vinegar can be a substitute.
- Cooking time for salmon depends on thickness; check for doneness by testing if the fish flakes easily.
- Fresh herbs like parsley or cilantro add a fresh finish but can be substituted according to preference.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
