Description
This elegant yet simple dinner features tender salmon glazed in a sweet-tart pomegranate molasses sauce, served alongside crispy roasted broccoli and Brussels sprouts with buttery pine nuts and a sprinkle of Parmesan. Vibrant, flavorful, and weeknight-friendly—this is feel-good food with flair.
Ingredients
Broccoli & Brussels:
4 cups broccoli florets
2 cups Brussels sprouts, halved and trimmed
4 tbsp olive oil
½ cup raw, unsalted pine nuts
Kosher salt & black pepper, to taste
6 tbsp freshly grated Parmesan cheese
Pomegranate Salmon:
8 salmon filets
Kosher salt & black pepper
4 tbsp unsalted butter
4 garlic cloves, minced
½ cup maple syrup
½ cup pomegranate molasses
½ cup water
6 tbsp pomegranate arils
2 tbsp fresh herbs (parsley or cilantro), chopped
Instructions
Roast Veggies: Preheat oven to 425°F (220°C). Toss broccoli and Brussels with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes. Add pine nuts during the last 5 minutes. Sprinkle with Parmesan before serving.
Cook Salmon: Season salmon with salt and pepper. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in maple syrup, pomegranate molasses, and water. Simmer for 5–7 minutes until slightly thickened.
Glaze & Finish: Add salmon filets to skillet and spoon glaze over them. Cook 5–6 minutes per side or until cooked through and sticky with glaze.
Serve: Plate salmon over the roasted veggies. Top with pomegranate arils and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 470 / Serving
- Fat: 30g / Serving
- Carbohydrates: 18g / Serving
- Protein: 34g / Serving