So fast and easy, and deeply delicious, this roasted salmon recipe lands at your table in just 30 minutes, start to finish. We love pomegranate syrup for glazing fish and meats (and pouring over Greek yogurt or ice cream!). So don’t be shy with it here. It adds great flavor and a sticky, shiny finish. Top with slices of fresh citrus, Castelvetrano olives and pomegranate arils alongside a Caesar salad for a stunningly healthy dinner.
Serves: 4
Difficulty: easy
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
1.5 lb salmon filet, cut into 6 oz. portions
2 T Sebastiano’s extra virgin olive oil
½ t salt
½ t black pepper
1.5 lb mixed oranges (Cara Cara, mandarin, blood, navel)
¼ c pomegranate syrup
1 c (loosely packed) fresh parsley, mint and basil, leaves only
⅓ c pitted Castelvetrano olives, halved
1 t each black and white sesame seeds
Steps
Preheat oven to 350F
Place salmon filets on parchment lined sheet pan. Arrange orange slices around salmon in single layer (do not place on salmon or it will not cook evenly).
Sprinkle salt and pepper over salmon. Drizzle salmon and citrus with olive oil.
Drizzle half of pomegranate syrup over salmon, spreading with back of spoon to cover top and sides well.
Bake salmon for 10 min. Drizzle with remaining pomegranate syrup, sprinkle with sesame seeds and olives and return to oven for 3-4 more min, until center of filet flakes easily when pierced with fork. Serve immediately with pomegranate arils and herbs sprinkled over. Drizzle salmon with more syrup if desired, surrounded by roasted orange slices and a side salad.
