Pomegranate-Glazed Salmon

Ingredients

• 1/2 cups pomegranate juice

• 1 tsp Dijon mustard

• 1/2 tbsp maple syrup

• 1 orange, halved

• 1 tbsp olive oil

• 1 large shallot, thinly sliced

• 1 tsp fresh rosemary, minced

• 1 tsp thyme, minced

• 1 tsp black pepper, divided (AIP - omit)

• 2 lb salmon fillet

• 2 tbsp chopped pecans, for garnish

• 1/2 cups pomegranate seeds, for garnish

Directions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper, folding up the edges if you can to keep the sauce underneath the salmon.

2. In a small bowl, whisk pomegranate juice, mustard, maple syrup, and juice from half the orange.

3. Heat olive oil in a small skillet on medium heat. Saute shallot until it starts to brown and caramelize, about 5 minutes.

4. Slowly stir pomegranate mixture into the pan. Let simmer for 5 minutes.

5. Add rosemary, thyme, ½ teaspoon black pepper, and cook until fragrant. Remove from heat. Slowly pour sauce into the center of the lined baking sheet.

6. Use a paper towel to pat salmon dry and season with ½ teaspoon black pepper.

7. Place salmon over sauce, skin-side down, and bake for 8 minutes. After 8 minutes, carefully flip and spoon pan sauce over top. Bake for 18-20 minutes more.

8. Transfer to a serving plate and pour over with remaining pan sauce. Garnish with pecans, pomegranate seeds, and extra herbs. Serve hot.