sheet pan blood orange pomegranate salmon
While winter citrus remains juicy and perfect, why not swipe some blood oranges and make this Sheet Pan Blood Orange Pomegranate Salmon? The color contrast is enough to make you swoon.
Interesting day, this one (Friday, when writing) was. Work was frazzletastic and when I got home I mistook my trash can for a hamper and threw my pants atop the overflowing stash of random bottles and boxes. Nothing scandalous in the pile, thankfully, so the pants aren’t compromised, but that should indicate enough what kind of brainspace remained for logical action. Good thing I don’t bike outside much. Not sure what trouble I would’ve gotten in had I traded my trainer for the roads during my afternoon session.
Good news for all of you who sometimes return from your workdays just as derpy as I! This sheet pan sensation takes little more effort than the whisking and heating of the sauce before you set the fish and broccolini in the oven, get your timer ticking, and, like magic, produce a damn good dinner in under 20 minutes. What could be better than that? Aside from an accompanying Balsamic Blueberry Basil Smash, perhaps.
For the blood orange juice called for in this recipe, fresh squeeze two or three fruits, the exact number depending on the yield of juice from each. If you for some reason can’t find blood oranges around – I’ve seen them at Trader Joe’s and Sprouts of late – you can substitute regular naval oranges and the sauce will still prove wonderful.
Second thing: pomegranate molasses. I’ve seen it in the international foods section at Whole Foods and Sprouts, but you can take a field trip to a Middle Eastern market as well and snag a bottle there. Pomegranate molasses reminds me taste-wise of balsamic vinegar fused with molasses. Slightly tart, but a saccharine background note. When reduced in the sauce noted below, the sweetness fades out and leaves behind a vinegary essence, which is perfect paired with the brown sugar.
Third thing…There is no third thing. I’ll shut up, and let the food chat to your tastebuds.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Need mo’ salmon? No problem. Try these:
Skillet Miso Brown Butter Salmon
Spinach Artichoke Salmon Sandwiches
Apple Cider Glazed Baked Salmon with Butternut Squash Quinoa Pilaf
Ingredients
- 4 4-6 oz salmon filets
- 1/4 cup blood orange juice
- 2 tbsp pomegranate molasses
- 3 tbsp brown sugar
- 2 tsp soy sauce
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- 1 package broccolini (baby broccoli)
- 1 tbsp olive oil
- kosher salt and pepper
- 1/4 cup pomegranate arils
- rice, for serving
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment.
- Make the sauce. In a bowl, whisk orange juice, pomegranate molasses, brown sugar, soy sauce, garlic, and ginger until well combined. Pour into a sauce pan and bring to a low boil. Heat until sauce reduces about half and coats the back of a spoon, about 5-8 minutes. Remove from heat and set aside.
- Toss broccolini with olive oil, salt, and pepper. Set onto one side of the sheetpan.
- Pat dry the salmon filets and season with salt and pepper. Place onto the sheetpan opposite the broccolini.
- Place tray in the oven and bake for 10 minutes. Spoon blood orange sauce over the salmon filets – it's all good if it spills onto the broccoli! – reserving a tablespoon or two for serving. Place back into the oven and bake an additional 3-5 minutes or until salmon reaches desired doneness. Drizzle remaining sauce over salmon filets and sprinkle pomegranate seeds all over the fish and veggies. Serve with rice!
