Sheet Pan Salmon with Pomegranate Salsa

Sheet Pan Salmon with Pomegranate Salsa is a perfect blend of vibrant flavors, seasonal ingredients, and simple prep. Juicy salmon fillets are marinated in a tangy, spiced mixture. Then, we roast them alongside colorful vegetables for a complete, hassle-free meal. The ultimate touch? A fresh and zesty pomegranate salsa that takes this dish to the next level.

This recipe is ideal for busy weeknights, family dinners, or even an elegant holiday gathering. With minimal prep and just one pan, you’ll have a dish that’s as beautiful as it is delicious. It leaves you more time to enjoy the company of your loved ones. A few other great salmon recipes to add to the must-try list include Pan Seared Salmon, Crispy Orange Glazed Salmon, Mediterranean Salmon Bowl, and Baked Lemon Garlic Salmon.

Recipe Highlights: Sheet Pan Salmon and Pomegranate Salsa

Cuisine: This dish combines Middle Eastern and Mediterranean influences with the use of pomegranate molasses and vibrant, fresh produce.

Flavor Profile: Tangy, sweet, and slightly smoky.

Cooking Techniques: This is a one-pan recipe, where the salmon and vegetables are roasted together to perfection in the oven.

Skill Level: Beginner-friendly with simple steps, but the flavors and presentation will make you look like a pro.

Why You’ll Love This Recipe

• Minimal Effort: This one-pan recipe requires just 15 minutes of prep before letting the oven do the work for another 20 to 25 minutes.

• Flavorful Marinade: The pomegranate molasses and spices infuse the salmon with a rich, tangy taste.

• Perfect Pairing: The vibrant pomegranate salsa adds a fresh, zesty contrast to the roasted salmon.

• Healthy and Colorful: Packed with nutritious vegetables, protein, and antioxidants, this dish is as nourishing as it is visually appealing.

• Seasonal and Festive: With its bright colors and flavors, this recipe is perfect for fall and winter gatherings.

Ingredients

Salmon and Vegetables:

• Garlic powder: Adds subtle depth to the marinade.
• Salt and black pepper: Essential seasonings to enhance all the flavors.
• Paprika: Provides a hint of smokiness.
• Olive oil: Keeps the salmon and vegetables tender while roasting.
• Pomegranate molasses: The star ingredient, delivering a tangy sweetness.
• Salmon fillets: The base of the dish, rich in healthy fats and flavor.
• Green beans: Perfectly roasted alongside the salmon for a crisp-tender bite.
• Small peppers: Sweet and colorful, adding visual appeal.
• Red onions: Their caramelized flavor complements the roasted vegetables.

Pomegranate Salsa:

• Pomegranate arils: Juicy bursts of sweetness that brighten the dish.
• Red onion: Adds crunch and sharpness to the salsa.
• Cilantro: Brings a fresh, herbal flavor.
• Lime juice: A citrusy kick that ties the salsa together.
• Salt: Enhances all the salsa ingredients.

Ingredient Spotlight- Salmon

For perfectly cooked salmon, choose center-cut fillets of even thickness. These cuts are more uniform in shape. Moreover, they ensure that the fish cooks evenly, preventing one side from being overcooked while the other remains underdone. Center-cut fillets also tend to be meatier and more visually appealing for serving.

Fresh vs. Frozen

If you’re living in a place where fresh salmon (farm-raised or wild caught) is available, that would be the best choice. However, frozen salmon is a convenient alternative and can yield excellent results if prepared correctly.

When using frozen salmon, ensure it is fully thawed before marinating. Thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker option. Once thawed, pat the fillets dry with paper towels to remove excess moisture; this step helps the marinade adhere better and prevents sogginess during cooking.

Storage Tips

If you’re planning to use raw salmon within a day or two, store it in the coldest part of the refrigerator. Be sure it’s tightly wrapped or in an airtight container, to maintain its freshness. For longer storage, freeze the salmon. Ensure it is wrapped securely in plastic wrap or placed in a freezer-safe bag to prevent freezer burn. Label the package with the date, as salmon can typically be frozen for up to three months without significant loss of quality.

How to Make Sheet Pan Salmon and Pomegranate Salsa

Step 1: Prepare the Marinade

Mix garlic powder, salt, pepper, paprika, 1 tablespoon olive oil, and pomegranate molasses in a bowl.

Then, add the salmon fillets to a sheet pan with cooking spray on it and brush the mixture evenly over the salmon fillets.

Step 2: Arrange the Vegetables and Roast

Spread the green beans, small peppers, and red onions on the sheet pan around the salmon. Now, drizzle with 2 tablespoons olive oil, salt, and pepper.

Roast in the oven at 400°F for 20-25 minutes, until the salmon is cooked through and vegetables are tender.

Step 3: Make the Salsa

While the salmon roasts, mix pomegranate arils, finely diced red onion, chopped cilantro, lime juice, and salt in a bowl.

Step 4: Assemble and Serve

Transfer the roasted salmon and vegetables to a platter. Spoon the fresh salsa generously over the top and serve.

Serving Suggestions

Sheet Pan Salmon with Pomegranate Salsa is a versatile dish that can be paired with a variety of sides and accompaniments to create a complete, satisfying meal. Here are some ideas:

• Starchy Dishes: Serve the salmon with fluffy Persian-style herb rice (sabzi polo), fragrant dill rice with peas, or classic rice pilaf with vermicelli. The grains soak up the tangy juices from the salmon and salsa beautifully. You can also serve it with olive oil mashed potatoes, couscous or freekeh.

• Salads: Pair the dish with a fresh pomegranate salad for a cohesive theme, a simple cabbage salad, or a crisp Middle Eastern chopped salad for added crunch and freshness.

Differences Between Pan-Searing and Roasting

When it comes to cooking salmon, both pan-searing and roasting/broiling are excellent methods, each offering distinct benefits:

• Pan-Seared:
  • This method is perfect if you love a crispy, golden-brown skin and a caramelized crust on the salmon. The high heat from the skillet locks in the moisture while creating a rich, flavorful exterior.
  • Pan-searing requires close attention to prevent overcooking or burning, making it less hands-off.
  • It’s a quicker method, but it can also get messy, with oil splatters to clean up afterward.
  • Best for dishes where the salmon is the sole focus, as it doesn’t allow for simultaneous cooking of sides.
• Roasted/Broiled:
  • Roasting or broiling is ideal for a more hands-off cooking experience, ensuring even heat distribution and perfectly cooked salmon without flipping.
  • This method works beautifully for recipes like sheet pan salmon, where the salmon and vegetables cook together in one pan for a complete meal.
  • Broiling provides a nice golden finish on the salmon’s surface, while roasting allows for more controlled cooking at a steady temperature.
  • It’s less messy and perfect for serving a crowd or multitasking while the meal cooks in the oven.

For this recipe, roasting is the preferred method because it ensures the salmon stays tender while allowing the vegetables to roast alongside it, making the preparation efficient and the presentation stunning.

Storage

Leftovers: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm in a 300°F oven for 10 minutes until heated.

Freezing: I don’t recommend freezing for this recipe as the flavor and texture would change.

Frequently Asked Questions