Roasted Salmon with Pomegranate Molasses Glaze, Baby Potatoes and Asparagus

Roasted Salmon with Pomegranate Molasses Glaze, Baby Potatoes and Asparagus
  • Difficulty:

    1
  • Prep Time:

    15m
  • Total Time:

    45m
  • Servings:

    4

Description

This delicious one-pan meal is perfect for the busy holiday season!

Ingredients

  • 2 tbsp Olive Oil
  • Salt and Fresh Ground Black Pepper, to taste
  • 1 ¼ lbs Fingerling Potatoes, washed and halved lengthwise
  • 1 - 1 ½ lbs Salmon Filet, bones removed, skin on
  • ¼ cup Pomegranate Molasses
  • Zest and Juice of One Lemon
  • 1 Shallot, sliced thin
  • 1 bunch Asparagus, trimmed
  • ½ cup Fresh Mint Leaves, coarsely chopped
  • 1 cup Pomegranate Arils
  • 1 Lemon, cut into wedges

Directions

  1. Preheat the oven to 400°F. Place a large heavy sheet tray in the oven and allow to heat 20 minutes while you prepare the potatoes.
  2. When pan is hot, drizzle with olive oil and add potatoes to one half of the pan, cut side down. Season with salt and pepper. Roast the potatoes for 20 minutes. Mix the pomegranate molasses with the lemon zest and juice, then season with salt and pepper. Brush over salmon filet. Remove the pan from the oven and make room for the salmon filet. Sprinkle the salmon and the potatoes with the shallot slices and return to the oven to roast for 10 minutes.
  3. Add the asparagus to the pan and roast for another 7-10 minutes. Check to see the potatoes, fish and asparagus are cooked through. Divide onto 4 plates, and serve with fresh mint, pomegranate arils and lemon wedges. Refrigerate leftovers.
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