Pistachio & Pomegranate Glazed Salmon
Experience a burst of Middle Eastern-inspired flavors with this vibrant salmon dish. The crunchy pistachio crust perfectly complements the sweet and tangy pomegranate glaze, making it a sophisticated yet simple dinner choice for Week 29.
Ingredients
- Salmon fillets4 pcs
- Shelled pistachios, finely chopped100 g
- Pomegranate molasses4 tbsp
- Honey1 tbsp
- Lemon juice1 tbsp
- Garlic, minced1 clove
- Fresh parsley, chopped2 tbsp
- Couscous250 g
- Salt and black pepper1 to taste
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place the salmon fillets on it.
In a small bowl, whisk together the pomegranate molasses, honey, lemon juice, and minced garlic until well combined.
Season the salmon with salt and pepper. Brush each fillet generously with the glaze, then press the chopped pistachios onto the top of each fillet to create a thick crust.
Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the pistachio crust is lightly toasted.
Prepare the couscous according to package instructions. Serve the salmon over the couscous and garnish with fresh parsley and an extra drizzle of pomegranate molasses.
Save recipe in Veloop
