Description

This Sticky Pomegranate Salmon recipe features perfectly roasted broccoli and Brussels sprouts topped with toasted pine nuts and parmesan cheese, paired with tender salmon fillets glazed in a sweet and tangy maple-pomegranate sauce. A delightful blend of savory, sweet, and fresh flavors, this dish is easy to prepare and impressive for any weeknight dinner or special occasion.

Ingredients

Scale

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, to taste
3 tablespoons freshly grated parmesan cheese

Pomegranate Salmon

4 salmon filets
Kosher salt and pepper, to taste
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), chopped

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Instructions

Preheat oven: Preheat your oven to 425 degrees F to prepare for roasting both the vegetables and salmon simultaneously.
Prepare vegetables: Spread the broccoli florets and halved Brussels sprouts evenly on a baking sheet. Toss them well with olive oil, then season generously with kosher salt and pepper. Sprinkle the grated parmesan cheese and raw pine nuts over the top to add richness and crunch.
Roast vegetables: Place the baking sheet in the oven and roast for 15 to 20 minutes, tossing the vegetables once or twice during cooking to ensure even roasting and prevent the pine nuts from burning.
Season salmon: While the vegetables are roasting, pat the salmon filets dry and season them all over with kosher salt and pepper.
Make glaze: Heat a cast iron skillet over medium heat. Add the unsalted butter and melt it completely. Stir in the minced garlic and cook for 30 seconds until fragrant without browning.
Add liquids: Pour in the maple syrup, pomegranate molasses, and water. Bring this mixture to a boil, then reduce heat to a simmer to allow the glaze to thicken slightly.
Cook salmon in glaze: Add the salmon filets to the skillet and spoon the glaze over the top every 30 seconds or so. Continue this basting process for about 5 minutes to infuse the fish with flavor.
Finish salmon in oven: Transfer the entire skillet, uncovered, to the preheated oven. Roast the salmon for 5 to 10 minutes until it is just cooked through – the flesh should be opaque, pink, and flake easily with a fork. By this time, the roasted vegetables should also be done.
Serve: Remove the skillet from the oven. Sprinkle the cooked salmon with fresh herbs and pomegranate arils for a burst of color and freshness. Serve immediately alongside the roasted broccoli and Brussels sprouts.

Notes

Use a cast iron skillet or any oven-safe pan to transfer the salmon from stovetop to oven safely.
Be careful not to overcook the salmon; it continues to cook slightly after removal from the oven.
Toasting the pine nuts in the oven adds a lovely crunch but monitor them closely to prevent burning.
Fresh herbs like parsley or cilantro add a fresh, bright note but can be substituted or omitted based on preference.
Pomegranate molasses and arils bring balanced sweetness and tartness; if unavailable, substitute molasses with balsamic glaze and arils with fresh pomegranate seeds or dried cranberries.

Nutrition

Serving Size: 1 salmon filet with vegetables
Calories: 420 kcal
Sugar: 10 g
Sodium: 280 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg