Sticky Pomegranate Salmon

Name: Sticky Pomegranate Salmon
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 cups broccoli florets; 1 cup brussels sprouts; 2 tablespoons olive oil; ¼ cup raw; kosher salt and pepper; 3 tablespoons freshly grated Parmesan cheese; 4 salmon filets; kosher salt and pepper; 2 tablespoons unsalted butter; 2 garlic cloves; ¼ cup maple syrup; ¼ cup pomegranate molasses; ¼ cup water; 3 tablespoons pomegranate arils; 1 tablespoon fresh herbs

User Reviews

5.0

24 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Course
Main Course
Cuisine
American

Sticky Pomegranate Salmon

Kian Mendoza

Report

This sticky pomegranate salmon is a buttery delight! Cooked in a maple pomegranate glaze, the salmon is so flavorful and tender. Serve with parmesan roasted broccoli and brussels sprouts for the perfect weeknight meal!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

broccoli & brussels

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
3 tablespoons freshly grated Parmesan cheese

pomegranate salmon

4 salmon filets
kosher salt and pepper
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

Add to Shopping List

Instructions

Preheat the oven to 425 degrees F.
Spread the broccoli and brussels sprouts out on a baking sheet. Toss well with the olive oil. Toss with a big pinch of salt and pepper. Sprinkle on the parmesan and pine nuts. Roast for 15 to 20 minutes, tossing once or twice during cook time to make sure the nuts don’t burn.
While the vegetables are roasting, make the salmon. Season the salmon filets all over with salt and pepper.
Heat a cast iron skillet over medium heat. Add the butter. Once melted, stir in the garlic and cook for 30 seconds.
Stir in the maple syrup, pomegranate molasses and water. Bring the mixture to a boil then reduce it to a simmer. Add the salmon into the skillet. Spoon the glaze over top of the salmon every 30 seconds or so. Cook and spoon it over for about 5 minutes.
Transfer the entire skillet, uncovered, to the 425 degrees F oven. Roast for 5 to 10 minutes, until the salmon is just cooked through, is opaque and pink and flakes easily with a fork. By this time, the roasted vegetables should be done too!
Remove the salmon from the oven and sprinkle with the parsley and pomegranate. Serve immediately with the vegetables!