Description
Bring the fresh flavors of pomegranate to a perfectly cooked salmon filet.
Ingredients
Scale
- 1 filet salmon (roughly 1–1.5 lbs)
- 20 brussels spouts, shaved thinly
- 1 cup fresh pomegranate seeds
- 1/2 lemon cut into wedges
For the salmon marinade:
- 1 tbsp minced shallot
- 1 tbsp molasses
- 1 tbsp minced garlic
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup freshly chopped parsley
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- In a bowl, mix together all of the marinade ingredients and add to a ziplock back. Add salmon filet and marinate for at least 1 hour but ideally overnight.
- In a very hot cast iron skillet, add 1 tablespoon of olive oil and add salmon, cook on one side until the top of the salmon is browned. Flip the filet over and add the shaved Brussels sprouts to the skillet.
- Bake at 400 degrees until the salmon is cooked to preferred doneness. Garnish with pomegranate seeds and lemon wedges.
