# Components:
→ Salmon
01 - 4 salmon fillets, about 6 ounces each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Glaze
05 - 1/2 cup unsweetened pomegranate juice
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon honey
08 - 1 teaspoon Dijon mustard
09 - 1 clove garlic, minced
→ Garnish
10 - 1/4 cup fresh pomegranate arils
11 - 2 tablespoons chopped fresh parsley or cilantro
12 - Lemon wedges, for serving
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a small saucepan, combine the pomegranate juice, balsamic vinegar, honey, Dijon mustard, and minced garlic. Bring this mixture to a gentle simmer over medium heat. Cook while stirring occasionally until the liquid has reduced by half and achieved a slightly thickened consistency, a process that typically takes 8-10 minutes. Once reduced, remove from heat and set aside.
03 - Gently pat the salmon fillets dry with paper towels. Rub each fillet with olive oil and season evenly with kosher salt and freshly ground black pepper. Place the seasoned fillets, skin-side down, onto the prepared baking sheet.
04 - Generously brush each salmon fillet with a portion of the prepared pomegranate balsamic glaze. Reserve any remaining glaze for finishing the dish.
05 - Bake the glazed salmon in the preheated oven for 10-12 minutes, or until the fish flakes easily when tested with a fork.
06 - Drizzle the cooked salmon with the reserved glaze. Garnish with fresh pomegranate arils and chopped fresh herbs. Serve immediately with lemon wedges on the side.
