Pomegranate Glazed Salmon
SERVES: 6
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
This baked salmon recipe turns the brightness up to 10 with a healthy dose of citrus and tart, sweet pomegranate. It’s a main course worthy of a special occasion — but since it’s fast, you can also make it any time you’re in the mood for a nice salmon dinner. Finish off the dish with citrus segments and julienned zest for a fragrant, eye-catching presentation.
Ingredients
- 1 side salmon, pin bones removed
- 1 lemon
- 2 navel oranges
- 2 Cara Cara oranges
- 1/2 cup pomegranate seeds
- 2 Tbsp balsamic glaze or pomegranate molasses
- 1 Tbsp orange juice
- 1 clove garlic, grated
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 275 degrees Fahrenheit.
- Slice one lemon and one navel orange thinly and place down the center of a parchment lined baking sheet. Season salmon on both sides with salt and pepper and place on top of citrus slices.
- Zest one Cara Cara orange into a small bowl. Add in pomegranate seeds, garlic, balsamic glaze, orange juice, and olive oil; season with salt and pepper and stir to combine. Pour on top of salmon and bake for 15 minutes, or until desired temperature is reached.
- Meanwhile, using a vegetable peeler remove the skin from one orange and julienne finely to use for garnish. Remove remaining skin and pith from oranges and segment the citrus.
- Once salmon has finished cooking transfer to serving platter. Toss citrus segments with any pan drippings, add parsley, and season with salt and pepper.
- Arrange citrus segments around salmon on serving platter. Garnish with julienned citrus zest and enjoy!
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