Why You’ll Love This Recipe
- Quick and Easy: With a total preparation and cooking time of approximately 40 minutes, this recipe is perfect for a weeknight dinner or a special occasion.
- Balanced Flavors: The sweet-tart pomegranate glaze complements the rich taste of salmon, while the sautéed spinach adds a fresh, earthy note.
- Nutrient-Rich: Salmon is an excellent source of omega-3 fatty acids and protein, and pomegranates are rich in antioxidants and vitamin C.
- Elegant Presentation: The vibrant colors of the pomegranate and orange garnishes make this dish as visually appealing as it is tasty.
Ingredients
For the Salmon:
- 4 (8-ounce) salmon fillets
- 1 tablespoon butter
- 2 teaspoons orange juice
- Salt and freshly ground black pepper, to taste
For the Pomegranate Drizzle:
- 1 1/2 cups pomegranate juice
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 pinch salt (optional)
For the Spinach:
- 2 tablespoons olive oil
- 1 green onion, finely chopped
- 1 clove garlic, minced (or more to taste)
- 1 pound fresh spinach, torn
- Salt, to taste
For Garnish:
- 1 cup pomegranate arils
- 2 tablespoons fresh chopped parsley (optional)
- 2 green onions, chopped
- 1/2 orange, sliced
- 1 tablespoon orange zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a sheet pan with parchment paper
- Prepare the Salmon: Place the salmon fillets on the prepared sheet pan. In a small bowl, mix melted butter and orange juice, then brush this mixture over the salmon fillets. Season with salt and pepper
- Bake the Salmon: Bake in the preheated oven until the salmon reaches an internal temperature of 145°F (63°C), approximately 13 to 15 minutes.
- Make the Pomegranate Drizzle: While the salmon is baking, combine pomegranate juice, brown sugar, orange juice, and salt (if using) in a small saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until the mixture thickens slightly, about 10 minutes. Remove from heat
- Sauté the Spinach: In a large skillet, heat olive oil over medium heat until it shimmers. Add the green onion and garlic, cooking until fragrant, about 30 seconds. Add the spinach and cook, stirring, until just wilted and still bright green, about 2 minutes. Season with salt to taste.
- Assemble the Dish: Transfer the sautéed spinach to a serving platter. Place the baked salmon fillets on top. Drizzle with the pomegranate glaze and sprinkle with pomegranate arils. Garnish with parsley, green onions, orange slices, and orange zest
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Approximately 25 minutes.
- Total Time: Around 40 minutes.
Variations
- Herb Infusion: Add fresh herbs like dill or thyme to the pomegranate glaze for an aromatic twist.
- Spicy Kick: Incorporate a teaspoon of chili flakes or a dash of hot sauce into the glaze for a spicy contrast.
- Citrus Blend: Replace orange juice with lemon or lime juice for a different citrus flavor.
Storage/Reheating
- Storage: Store any leftover salmon and glaze separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat the salmon gently in a preheated oven at 300°F (150°C) for about 10 minutes, or until warmed through. Reheat the glaze in a saucepan over low heat until warmed.
FAQs
1. Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Ensure they are fully thawed before cooking to achieve even cooking.
2. How can I tell when the salmon is cooked properly?
Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
3. Can I prepare the pomegranate glaze in advance?
Yes, the glaze can be made ahead of time and stored in the refrigerator for up to a week. Reheat before serving.
4. Is there a substitute for pomegranate juice?
If pomegranate juice is unavailable, you can substitute with cranberry juice or a combination of cherry and grape juices for a similar tartness.
5. Can I use a different type of fish?
While this recipe is tailored for salmon, other firm fish like trout or halibut can be used as alternatives.
6. How do I remove the seeds from a pomegranate?
Cut the pomegranate in half, hold each half over a bowl with the cut side down, and tap the back with a spoon to release the seeds.
7. Can I make this dish without the spinach?
Yes, you can serve the salmon over other greens like ar
Pomegranate Glazed Salmon
This Pomegranate Glazed Salmon combines the rich, savory flavor of salmon with a sweet and tangy pomegranate glaze. Served on a bed of sautéed spinach and garnished with fresh pomegranate arils and orange slices, this dish is as visually appealing as it is delicious, making it perfect for both weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Salmon:
- 4 (8-ounce) salmon fillets
- 1 tbsp butter, melted
- 2 tsp orange juice
- Salt and freshly ground black pepper, to taste
For the Pomegranate Drizzle:
- 1 1/2 cups pomegranate juice
- 2 tbsp brown sugar
- 2 tbsp orange juice
- 1 pinch salt (optional)
For the Spinach:
- 2 tbsp olive oil
- 1 green onion, finely chopped
- 1 clove garlic, minced (or more to taste)
- 1 lb fresh spinach, torn
- Salt, to taste
For Garnish:
- 1 cup pomegranate arils
- 2 tbsp fresh chopped parsley (optional)
- 2 green onions, chopped
- 1/2 orange, sliced
- 1 tbsp orange zest
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
Prepare the Salmon:
- Place the salmon fillets on the prepared sheet pan. In a small bowl, mix melted butter and orange juice, then brush this mixture over the salmon fillets. Season with salt and pepper.
Bake the Salmon:
- Bake the salmon in the preheated oven for 13-15 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Make the Pomegranate Drizzle:
- While the salmon is baking, combine pomegranate juice, brown sugar, orange juice, and salt (if using) in a small saucepan over medium-high heat.
- Bring to a boil and cook, stirring frequently, until the mixture thickens slightly, about 10 minutes. Remove from heat.
Sauté the Spinach:
- In a large skillet, heat olive oil over medium heat until it shimmers.
- Add the green onion and garlic, cooking until fragrant, about 30 seconds.
- Add the spinach and cook, stirring, until just wilted and still bright green, about 2 minutes. Season with salt to taste.
Assemble the Dish:
- Transfer the sautéed spinach to a serving platter. Place the baked salmon fillets on top.
- Drizzle with the pomegranate glaze and sprinkle with pomegranate arils.
- Garnish with chopped parsley, green onions, orange slices, and orange zest.
