Description
Sticky Pomegranate Salmon featuring tender salmon filets glazed in a luscious mixture of maple syrup and pomegranate molasses, served alongside roasted broccoli and Brussels sprouts topped with pine nuts and parmesan cheese. This flavorful dish balances sweet, savory, and tangy notes, making a vibrant and healthy weeknight meal.
Ingredients
Scale
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 (parsley or cilantro), chopped
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C), ensuring it reaches the correct temperature before roasting.
- Prepare Vegetables: Spread broccoli florets and halved Brussels sprouts on a baking sheet. Toss well with olive oil, then season with a generous pinch of kosher salt and freshly ground pepper. Sprinkle freshly grated Parmesan and raw pine nuts evenly over the vegetables. Roast in the oven for 15 to 20 minutes, tossing once or twice during cooking to prevent pine nuts from burning.
- Season Salmon: While the vegetables roast, season both sides of the salmon filets with kosher salt and pepper to taste.
- Make Glaze: Heat a cast iron skillet over medium heat. Add the butter and allow it to melt completely. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add Syrup and Pomegranate Molasses: Pour in the maple syrup, pomegranate molasses, and water. Bring the mixture to a boil, then reduce heat to a simmer to thicken slightly.
- Cook Salmon in Glaze: Place the salmon filets into the skillet with the glaze. Spoon the glaze over the salmon every 30 seconds to coat thoroughly. Continue cooking and glazing for approximately 5 minutes.
- Roast Salmon in Oven: Transfer the entire skillet (uncovered) to the preheated oven. Roast for an additional 5 to 10 minutes until the salmon is cooked through—opaque, pink, and flaky.
- Finish and Serve: Remove the salmon from the oven. Sprinkle fresh chopped herbs and pomegranate arils on top. Serve immediately alongside the roasted broccoli and Brussels sprouts.
Notes
- Use fresh salmon filets, preferably wild-caught, for best flavor.
- Keep an eye on the pine nuts while roasting to avoid burning.
- If you don’t have pomegranate molasses, you can reduce pomegranate juice to a syrup as a substitute.
- Adjust maple syrup quantity to your preferred sweetness level.
- This recipe pairs well with a simple quinoa or rice side for a fuller meal.
- Cast iron skillet helps achieve a great sear and even cooking but a heavy oven-safe skillet will work too.
Nutrition
- Serving Size: 1 salmon filet with vegetables
- Calories: 450
- Sugar: 12g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
