1. Combine the pomegranate juice, orange juice, and honey in a saucepan. Bring the sauce to a boil, stirring, then reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens and reaches a syrupy consistency.
2. Preheat the oven to 300oF (150oC). Line a baking sheet with parchment paper.
3. Place the salmon on the prepared baking sheet, skin-side down. Season with salt and
pepper. Brush the sauce generously over the salmon to coat.
4. Bake for 20 to 25 minutes, or until the salmon is cooked through. The cooking time may vary depending on the size of the salmon fillet.
5. Transfer the salmon to a serving platter. Garnish with pomegranate seeds and parsley. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavour
Add garlic and orange zest.
Serve it With
Quinoa, rice, farro, roasted vegetables, mixed greens, or over salad.
Additional Toppings
Green onions and orange slices.
Ingredients
Directions
1. Combine the pomegranate juice, orange juice, and honey in a saucepan. Bring the sauce to a boil, stirring, then reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens and reaches a syrupy consistency.
2. Preheat the oven to 300oF (150oC). Line a baking sheet with parchment paper.
3. Place the salmon on the prepared baking sheet, skin-side down. Season with salt and
pepper. Brush the sauce generously over the salmon to coat.
4. Bake for 20 to 25 minutes, or until the salmon is cooked through. The cooking time may vary depending on the size of the salmon fillet.
5. Transfer the salmon to a serving platter. Garnish with pomegranate seeds and parsley. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavour
Add garlic and orange zest.
Serve it With
Quinoa, rice, farro, roasted vegetables, mixed greens, or over salad.
Additional Toppings
Green onions and orange slices.
