Baked salmon with pistachio and pomegranate

Prepare to impress your taste buds and dinner guests with this sumptuous Baked Salmon with Pistachio and Pomegranate recipe. It’s an easy-to-follow recipe that yields extraordinary results. Here’s what you need to get started:

Ingredients for Baked salmon with pistachio and pomegranate

• 2 salmon fillets (approximately 6 ounces each, 170g)
• 1/2 cup (60g) shelled pistachios, finely chopped
• 1/4 cup (60ml) pomegranate juice
• 1/4 cup (60ml) honey
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1 lemon, thinly sliced
• 1/4 cup (30g) pomegranate seeds
• Fresh parsley for garnish

Preparation Time

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total Time: 35 minutes

Serves 2

Nutritional Facts (per serving)for Baked salmon with pistachio and pomegranate

• Calories: 420
• Protein: 38g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 3g
• Sugar: 33g

Now, let’s dive into the step-by-step instructions to create this culinary masterpiece.

Instructions for Baked salmon with pistachio and pomegranate

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, combine the pomegranate juice and honey. Simmer over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and set it aside.
3. Place the finely chopped pistachios on a plate. Season the salmon fillets with salt and black pepper.
4. Brush the salmon fillets with olive oil, then press them gently into the chopped pistachios, ensuring an even coating.
5. In a baking dish, lay out lemon slices, forming a bed for the salmon fillets.
6. Place the pistachio-coated salmon fillets on top of the lemon slices.
7. Drizzle the pomegranate and honey mixture over the salmon fillets.
8. Cover the baking dish with foil and bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Remove the foil during the last 5 minutes of baking to allow the pistachios to crisp up.
10. Once baked, remove the salmon from the oven and garnish with fresh pomegranate seeds and chopped parsley.

Tips for Baked salmon with pistachio and pomegranate

1. Ensure your salmon fillets are evenly coated with the pistachios for that perfect crunch.
2. Don’t overcook the salmon; it should be tender and flaky.
3. If you want a hint of citrus flavor, you can squeeze some fresh lemon juice over the salmon before serving.
4. Adjust the honey-pomegranate glaze to your preferred sweetness by adding more or less honey as desired.
5. Serve with a side of roasted vegetables or a light salad for a balanced meal.

Serving and Enjoying for Baked salmon with pistachio and pomegranate

Baked Salmon with Pistachio and Pomegranate is a versatile dish that pairs wonderfully with various sides. You can serve it with steamed asparagus, garlic mashed potatoes, or a simple quinoa salad. The vibrant colors and flavors make it an excellent choice for special occasions or a delightful weeknight dinner.

Baked Salmon with Pistachio and Pomegranate

Prepare to impress your taste buds and dinner guests with this sumptuous Baked Salmon with Pistachio and Pomegranate recipe. It’s an easy-to-follow recipe that yields extraordinary results

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

Baked Salmon with Pistachio and Pomegranate

Amount per Serving

Calories

420

% Daily Value*

Fat

 

14

g

22

%

Carbohydrates

 

38

g

13

%

Fiber

 

3

g

13

%

Sugar

 

33

g

37

%

Protein

 

38

g

76

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 salmon fillets approximately 6 ounces each, 170g
• ½ cup 60g shelled pistachios, finely chopped
• ¼ cup 60ml pomegranate juice
• ¼ cup 60ml honey
• 1 tablespoon 15ml olive oil
• 1 teaspoon 5g salt
• ½ teaspoon 2g black pepper
• 1 lemon thinly sliced
• ¼ cup 30g pomegranate seeds
• Fresh parsley for garnish

Instructions

• Preheat your oven to 375°F (190°C).
• In a small saucepan, combine the pomegranate juice and honey. Simmer over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and set it aside.
• Place the finely chopped pistachios on a plate. Season the salmon fillets with salt and black pepper.
• Brush the salmon fillets with olive oil, then press them gently into the chopped pistachios, ensuring an even coating.
• In a baking dish, lay out lemon slices, forming a bed for the salmon fillets.
• Place the pistachio-coated salmon fillets on top of the lemon slices.
• Drizzle the pomegranate and honey mixture over the salmon fillets.
• Cover the baking dish with foil and bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Remove the foil during the last 5 minutes of baking to allow the pistachios to crisp up.
• Once baked, remove the salmon from the oven and garnish with fresh pomegranate seeds and chopped parsley.

Notes

Ensure your salmon fillets are evenly coated with the pistachios for that perfect crunch.

Don’t overcook the salmon; it should be tender and flaky.

If you want a hint of citrus flavor, you can squeeze some fresh lemon juice over the salmon before serving.

Adjust the honey-pomegranate glaze to your preferred sweetness by adding more or less honey as desired.

Serve with a side of roasted vegetables or a light salad for a balanced meal.

Serving and Enjoying
Baked Salmon with Pistachio and Pomegranate is a versatile dish that pairs wonderfully with various sides. You can serve it with steamed asparagus, garlic mashed potatoes, or a simple quinoa salad. The vibrant colors and flavors make it an excellent choice for special occasions or a delightful weeknight dinner.