Pan Roasted Pomegranate Glazed Salmon
Ingredients
The vegetables
-
1
pound
brussels sprouts, halved
-
2
tablespoons
extra virgin olive oil
-
kosher salt
to taste
-
black pepper
to taste
The glaze
-
2
tablespoons
pomegranate molasses
-
2
tablespoons
sweet chili sauce
-
2
tablespoons
pomegranate juice
-
1
inch
fresh ginger, grated
-
1
clove
garlic, minced or grated
-
1
pinch
red pepper flakes
The protein
-
1
pound
wild caught salmon
For serving
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, combine brussels sprouts, olive oil, salt, and pepper, then roast for 15 minutes.
- In a small bowl, mix pomegranate molasses, pomegranate juice, sweet chili sauce, ginger, garlic, red pepper flakes, and salt.
- Add the salmon to the baking sheet with the brussels sprouts, spoon the glaze over the salmon, and roast for an additional 10-20 minutes until desired doneness.
- Top the salmon with pomegranate arils and fresh basil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
407
Total fat
20g
Total carbohydrates
20g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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