Pomegranate Glazed Salmon with Roasted Veggies

This colorful platter is a complete meal in one. Use fresh or frozen salmon (just allow for additional thawing time if needed).

Course Main Course

Cuisine Seafood

Keyword Pomegranate, Salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 373kcal

Ingredients

1 1/4 lb salmon fillet
1 delicata squash
1/2 lb Brussels sprouts
Fine sea salt and pepper to taste
1 1/2 tbsp olive oil
1/4 cup Spiced Pomegranate Molasses
4 cups fresh greens
1/4 cup pomegranate arils
1/4 cup chopped walnuts

Instructions

Wash and dry the delicata squash and Brussels sprouts. Cut both ends off the squash, then slice in half lengthwise down the center. Use a spoon to scrape the seeds out. Slice into half moons, about 1/4″ to 1/2″ thick. Cut the Brussels sprouts in half. Add the squash and Brussels sprouts to a large mixing bowl with the olive oil. Toss to combine and season with salt and pepper to taste.
Line a large baking sheet with parchment paper. Place the salmon fillet in the center and lightly salt. Arrange the squash and Brussels sprouts in a single layer around the salmon. Spoon the pomegranate molasses over the salmon, then bake 15 minutes or until cooked to your preferred doneness.
Remove from oven and allow to cool slightly. Arrange the fresh greens on a serving platter. Place the salmon and roasted veggies on top of the greens. Garnish with the pomegranate arils and chopped walnuts. Serve immediately.

Notes

If not making the Spiced Pomegranate Molasses, a store-bought or remade version of pomegranate molasses may be used instead.

For fresh greens, I recommend arugula or baby spinach, or a combination of both.

If you prefer a more heavily dressed salad, mix two parts olive oil to one part Spiced Pomegranate Molasses. Drizzle over the salad just before serving.

Nutrition