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Nutrition: Per serving

  • kcal446
  • fat24g
  • saturates4g
  • carbs18g
  • sugars16g
  • fibre4g
  • protein37g
  • salt0.5g
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Method

  • step 1

    Put the salmon skin-side down on a large baking sheet. Mix the pomegranate molasses, ½ tbsp olive oil and half the lime juice with a good pinch of salt and a few grinds of black pepper in a small bowl, then brush the mixture all over the flesh of the salmon. Chill for at least 20 mins, or overnight if you can.

  • step 2

    Heat the oven to 200C/180C fan/gas 6. Mix the pomegranate seeds with the parsley, mint, red onion, remaining lime juice and olive oil in a bowl, and set aside.

  • step 3

    Roast the salmon, uncovered, for 10-12 mins, until cooked through. You can check this by poking a knife into the fillet and ensuring the fish flakes easily. Top the salmon with the salsa, and serve with couscous or steamed green veg, if you like.

Recipe from Good Food magazine, January 2023

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.13 ratings
sassassassas avatar

sassassassas

The salsa is amazing. Such an easy recipe, special enough for a dinner party

Christineapatrick

question

What is pomegranate molasses? Is it just the juice from the seeds?

carolinesmyth27163

I’ve bought a bottle of it before in a supermarket, but I don’t think it’s that easy to come by. Alternatively I think you can make it, but I’ve never tried myself https://healthynibblesandbits.com/pomegranate-molasses/

shawtin

Made this today! Was delicious, sweet and moist salmon. The pomegranate salsa really was a winner on top! Never thought to pair salmon with pomegranate

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