While many prefer baking salmon with freshly squeezed lemon juice and savory herbs, we’ve crafted a delightfully sweet pomegranate glaze to top of your salmon for a fun twist on a classic dish.
Salmon is a nutrient-dense protein option rich in omega-3 fatty acids, so when paired with healthy pomegranate, it makes for a nutritious and elegant dinner.
Prepping this recipe takes just 15 minutes, with the remaining time left for baking. Keep in mind that the cooking time may vary based on the thickness of your salmon—if it flakes easily when gently pressed it’s time to take it out of the oven.
Tip: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe 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
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.
In a small bowl, whisk pomegranate juice, mustard, maple syrup, and juice from half the orange.
Heat olive oil in a small skillet on medium heat. Saute shallot until it starts to brown and caramelize, about 5 minutes.
Slowly stir pomegranate mixture into the pan. Let simmer for 5 minutes.
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.
Use a paper towel to pat salmon dry and season with ½ teaspoon black pepper.
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.
Transfer to a serving plate and pour over with remaining pan sauce. Garnish with pecans, pomegranate seeds, and extra herbs. Serve hot.