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Glazed salmon fillets topped with pomegranate arils on a bed of baby spinach in a baking dish next to a bowl of pomegranate arils.
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Pomegranate Molasses Glazed Salmon

This one-dish glazed salmon uses pomegranate molasses to create a tangy, lightly sweet glaze that caramelizes quickly in the oven.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Entree, Main Course
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Lactose
Servings: 4
Author: Mary Fawzy

Ingredients

  • 1 5-ounce bag baby spinach (142g)
  • 4 skinless salmon fillets (about 4 ounces each)
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon olive oil
  • 1 lime, zested and juiced
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon fine salt
  • Chopped fresh parsley, (optional) to serve
  • Pomegranate seeds, (optional) to serve

Instructions

  • Get ready. Preheat the oven to 400°F. Fill a large 9x13-inch baking dish with the baby spinach, and lay the leaves in an even layer. The spinach will seem to be too much, but remember, it will shrink as it cooks.
  • Make the glaze. In a small bowl, add the pomegranate molasses, olive oil, lime zest and juice, cinnamon, red pepper flakes (optional), and salt. Mix well until uniform.
  • Glaze the salmon. Place the salmon fillets on the bed of spinach, evenly spaced out. With a spoon or a brush, spread the glaze all over the salmon, generously. If you have any of the glaze leftover, pour it over the spinach, around the salmon fillets.
  • Bake the salmon. Place your baking sheet/dish in the oven and bake for 15 minutes, or until the salmon is flaky, and cooked all the way through. The glaze will have darkened and caramelized. The spinach will have shrunk and cooked down into a saucy vegetable accompaniment for the salmon. Serve immediately.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pomegranate molasses used in this recipe.
  • Storage: Leftover salmon and spinach can be refrigerated, in an airtight container, for 3 days. 

Nutrition

Calories: 212.7kcal | Carbohydrates: 9.9g | Protein: 20.8g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.7g | Cholesterol: 54.6mg | Sodium: 224.2mg | Potassium: 709mg | Fiber: 1.4g | Sugar: 5.1g | Vitamin A: 3445.3IU | Vitamin C: 14.8mg | Calcium: 54.7mg | Iron: 1.9mg

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