Servings: 4
Prep time: 10 min Cooking time: 18 min
Ingredients
4 6-ounce wild salmon fillets
4 tablespoons pomegranate molasses*
2 tablespoons extra virgin olive oil
2 teaspoons harissa paste or Sriracha (optional for heat)
2 garlic cloves, grated
1/4 tsp kosher salt
1/8 tsp ground black pepper
4 cups Brussels sprouts, shaved
2 cups kale, chopped
1 shallot, sliced
1/4 cup pomegranate seeds
1/4 cup walnuts, chopped
Top with fresh parsley or mint (optional)
Directions
Preheat oven to 425°F.
In a large bowl, whisk together the pomegranate molasses, extra virgin olive oil, harissa paste or Sriracha (if using), and garlic. Marinate the salmon fillets in the mixture for 10 minutes.
After 10 minutes, remove salmon from marinade and season fillets with salt and pepper. Set on one side of the sheet pan.
Toss the Brussels sprouts, shallot, and kale with the remaining marinade and spread on the other half of the pan.
Roast in the oven for 18 minutes, remove and garnish with walnuts, pomegranate seeds, and fresh herbs (if using).
Notes
If you don’t have pomegranate molasses, you can use balsamic vinegar glaze as a substitute.
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