sheet pan blood orange pomegranate salmon__________________________A sticky, gingery blood orange sauce laced with pomegranate molasses and brown sugar over thick filets of salmon for a perfect easy one-pan dinner.
Ingredients
- 4 4-6 oz salmon filets
- 1/4 cup blood orange juice
- 2 tbsp pomegranate molasses
- 3 tbsp brown sugar
- 2 tsp soy sauce
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- 1 package broccolini (baby broccoli)
- 1 tbsp olive oil
- kosher salt and pepper
- 1/4 cup pomegranate arils
- rice, for serving
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment.
- Make the sauce. In a bowl, whisk orange juice, pomegranate molasses, brown sugar, soy sauce, garlic, and ginger until well combined. Pour into a sauce pan and bring to a low boil. Heat until sauce reduces about half and coats the back of a spoon, about 5-8 minutes. Remove from heat and set aside.
- Toss broccolini with olive oil, salt, and pepper. Set onto one side of the sheetpan.
- Pat dry the salmon filets and season with salt and pepper. Place onto the sheetpan opposite the broccolini.
- Place tray in the oven and bake for 10 minutes. Spoon blood orange sauce over the salmon filets - it's all good if it spills onto the broccoli! - reserving a tablespoon or two for serving. Place back into the oven and bake an additional 3-5 minutes or until salmon reaches desired doneness. Drizzle remaining sauce over salmon filets and sprinkle pomegranate seeds all over the fish and veggies. Serve with rice!