Description
A delicious and vibrant dish featuring salmon fillets glazed with a sweet and tangy pomegranate and orange sauce.
Ingredients
Scale
- 4 salmon fillets (6 oz each, skin-on or skinless)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup pomegranate juice (fresh or bottled)
- ¼ cup orange juice (freshly squeezed)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Pinch of red pepper flakes (optional, for heat)
- ¼ cup pomegranate seeds (arils)
- Orange slices or zest
- Fresh parsley or mint
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan, combine pomegranate juice, orange juice, honey, orange zest, Dijon mustard, minced garlic, and red pepper flakes. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes.
- Season the salmon fillets with olive oil, salt, and black pepper.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Brush the glaze generously over the salmon fillets.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and drizzle any remaining glaze over the salmon.
- Garnish with pomegranate seeds, orange slices, and fresh herbs before serving.
Notes
- For a vegan option, substitute honey with maple syrup.
- Adjust the amount of red pepper flakes based on your heat preference.
- Serve with a side of vegetables or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Pomegranate, Orange, Glazed, Salmon, Recipe