Print

Pomegranate Glazed Salmon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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:

  1. Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.

Prepare the Salmon:

  1. 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:

  1. 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:

  1. While the salmon is baking, combine pomegranate juice, brown sugar, orange juice, and salt (if using) in a small saucepan over medium-high heat.
  2. Bring to a boil and cook, stirring frequently, until the mixture thickens slightly, about 10 minutes. Remove from heat.

Sauté the Spinach:

  1. In a large skillet, heat olive oil over medium heat until it shimmers.
  2. Add the green onion and garlic, cooking until fragrant, about 30 seconds.
  3. Add the spinach and cook, stirring, until just wilted and still bright green, about 2 minutes. Season with salt to taste.

Assemble the Dish:

  1. Transfer the sautéed spinach to a serving platter. Place the baked salmon fillets on top.
  2. Drizzle with the pomegranate glaze and sprinkle with pomegranate arils.
  3. Garnish with chopped parsley, green onions, orange slices, and orange zest.

Find it online: https://avarecipe.com/pomegranate-glazed-salmon/