Sheet Pan Salmon with Pomegranate Salsa
A vibrant fall or winter salmon dish that packs bold flavors and comes together quick and easy.
Servings: 4
Ingredients
Salmon and Veggies
- 3 tbsp Olive oil for marinade
- ½ tsp Garlic powder
- 1 1/2 tsp Salt for marinade
- 1 tsp Black pepper for marinade
- 1 tsp Paprika
- 2 tbsp Pomegranate molasses
- 4 fillets Salmon 6 oz. each
- 1 lb Green beans
- 6-8 small Peppers
- 2 Red onions
- 2 tbsp Olive oil drizzle on veggies in the pan
Pomegranate Salsa
- 1½ cups Pomegranate arils
- ½ Red onion finely diced
- ½ cup Cilantro chopped
- 1 Lime juiced
- 1 tsp Salt
Instructions
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Mix 1 tablespoon of the olive oil with garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, paprika, olive oil, and pomegranate molasses in a bowl.
- Place the salmon fillets on the sheet pan. Brush the mixture evenly over the salmon fillets.
- Spread the green beans, small peppers, and red onions on the sheet pan around the salmon. Drizzle with 2 tablespoons olive oil olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Roast in the oven for 20-25 minutes, until the salmon is cooked through and vegetables are tender.
- While the salmon roasts, make the pomegranate salsa by mixing the pomegranate arils, finely diced red onion, chopped cilantro, lime juice, and salt in a bowl.
- Transfer the roasted salmon and vegetables to a platter. Spoon the fresh salsa generously over the top and serve.
Video
Notes
Don’t Skip the Pomegranate Molasses: This ingredient is key to the dish's bold and tangy flavor. Its rich sweetness balances the savory spices in the marinade, so don’t skimp or substitute if possible.
Preheat the Oven: Always start with a fully preheated oven at 400°F for consistent cooking. This ensures the salmon cooks evenly and achieves the right texture without overcooking.
Choosing Vegetables: Select veggies that roast at the same rate as salmon, like green beans, small peppers, and red onions. Avoid starchy vegetables like potatoes, which take longer to cook, unless they are par-boiled.
Arranging the Ingredients: Place the salmon fillets skin-side down on the sheet pan, leaving enough space between each piece for even heat distribution. Scatter the vegetables around evenly for a beautiful presentation and even cooking.
Avoid Overcooking: Salmon is done when it flakes easily with a fork or reaches an internal temperature of 145°F. Check for doneness at the 20-minute mark to avoid drying it out.
Nutrition
Calories: 546kcal | Carbohydrates: 35g | Protein: 38g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 1545mg | Potassium: 1371mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1244IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 3mg