Description
An elegant and festive main dish featuring flaky salmon topped with a tangy-sweet pomegranate glaze, fresh pomegranate seeds, and rosemary sprigs. Perfect for Christmas dinner!
Ingredients
Scale
- ¼ cup pomegranate molasses
- ¼ cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla
- 1 teaspoon dried rosemary
- ¼ teaspoon EACH salt and pepper
- 6 pieces salmon (skinless or skin-on)
- Pomegranate seeds and rosemary sprigs (for garnish)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Make the glaze by boiling pomegranate molasses, maple syrup, butter, vanilla, rosemary, salt, and pepper for 4 minutes. Let cool.
- Lay salmon fillets on the baking sheet and spread the glaze over each piece.
- Bake for 8–9 minutes, or until the salmon reaches 140°F.
- Garnish with pomegranate seeds and rosemary sprigs before serving.
Notes
Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 8–9 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American