I could not be happier about the return of pomegranates, and I am celebrating them with this pan roasted pomegranate glazed salmon.
Have you ever seen such a pretty piece of salmon? It’s the pomegranate arils, they get me every season, SO pretty!
Today I am going to attempt to jump right into the recipe because one, I have so much to say about it, and two, I need to go respond to everyone’s kind comments from the last few days (THANK YOU!).
This salmon is delicious and totally not your same old dull salmon dinner, which I don’t know about you guys, but it just makes me cringe even thinking about another plate of ordinary salmon and broccoli. I mean, right?!?
Trust me, there’s nothing boring about this sheet pan roasted salmon. It’s sweet, tangy, and all things semi-addictive…or about as addictive as salmon and veggies can be (let’s just be real, it’s not cheesy pasta…).
Lately I’ve been so into letting my oven do all the work of cooking. I suppose that’s kind of odd, since we’re just coming off of summer, and summer is supposed to be all about no oven cooking. But because of where I live, and the very, very mild temperatures we have all summer long, I pretty much use my oven daily.
Thankfully, the temperatures should be starting to cool off in most parts of the US soon, and that means back to roasting things. YAY!
Here’s the deal, this salmon recipe could not be any more uncomplicated. It’s no secret around here that I like to have fun with my recipes. Thus I’m also totally unafraid to whip up a few complicated recipes every now and then. But many times simple is best, and that’s this salmon recipe, simple, but yummy!
Here’s how this salmon goes down. Start out by roasting up some brussels sprouts, which if you don’t like can easily be swapped for a veggie you do love. I think any kind of winter squash would incredible, as would broccoli. That said, I personally love the brussels sprouts paired with the sweet pomegranate over the salmon. Although, I do love roasted brussels sprouts…
Anyway, on to the salmon. While the sprouts begin roasting, mix up a super quick, sweet and sticky pomegranate glaze. I used a mix of pomegranate molasses, sweet chili sauce, pomegranate juice, ginger, and garlic. Just a few ingredients, but still so full of flavor.
After the brussels sprouts have roasted a bit, you’ll add the salmon and then spread the glaze over top. Roast for a bit longer and DONE.
Do you see what I mean? So uncomplicated. Cool. Cool.
My favorite way of serving up this salmon is with some steamed rice. It completes this Asian inspired meal. OH, and the glaze? Well, as mentioned it’s sweet and sticky, but honestly it’s one of my go-to glazes for so many Asian inspired recipes. It takes every recipe from good to addictingly good.
And guys, that’s kind of it. Simple recipe, but don’t let that fool you, it’s just as delicious, if not more so, than any other more complicated salmon recipe.
And lastly? Can we just talk cookbook things real fast? I know I have not stopped talking about the cookbook literally all week, but you guys are killing me with your kindness these last few days. The amount of comments, emails, and DM’s on Instagram have me in just utter shock.
I am so thankful for you guys! The book is doing so well and it’s all because of each of YOU! Thank you!
OKAY…enough gushing…off to go respond to all of you kind followers. It might take me a while, but I am going to try to read everyone’s comments and respond the best I can! Keep bugging me if I don’t respond to any questions. There has been a ton, so it’s a little hard to keep up and keep track!
Good news for me is that at least I know what dinner is going to be. I am in need of something on the healthier side (made a lot of cheesy things and fried things this week…along with a little celebration cake!), so this is the perfect recipe for tonight. Plus, I went crazy at the store and stocked up on all the brussels sprouts and pomegranates I could get my hands on…I am so weird.
OKAY. Now I am done.
Pan Roasted Pomegranate Glazed Salmon
- 1 pound brussels sprouts, halved
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 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
- 1 pound wild caught salmon
- fresh basil for serving
1. Preheat oven to 425 degrees F.
2. On a large rimmed baking sheet, combine the brussels sprouts, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 15 minutes.
3. Meanwhile, combine the pomegranate molasses, pomegranate juice, sweet chili sauce, ginger, garlic, and a pinch each of red pepper flakes and salt in a small bowl.
4. Remove the brussels sprouts from the oven. Add the salmon to the center of the pan. Spoon the pomegranate glaze over the salmon. Transfer to the oven and roast for 10-20 minutes or until the salmon has reached your desired doneness.
5. Top the salmon with pomegranate arils and fresh basil. Enjoy!
Happy Thursday! Tomorrow…something sweet and fallish is coming!