Ingredients
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4 (8 ounce) salmon fillets
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1 tablespoon butter
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2 teaspoons orange juice
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salt and freshly ground black pepper
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1 1/2 cups pomegranate juice
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2 tablespoons brown sugar
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2 tablespoons orange juice
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1 pinch salt (optional)
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2 tablespoons olive oil
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1 green onion, finely chopped
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1 clove garlic, minced, or more to taste
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1 pound fresh spinach, torn
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salt to taste
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1 cup pomegranate arils, or to taste
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2 tablespoons fresh chopped parsley for garnish (optional)
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2 green onions, chopped, for garnish
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1/2 orange, sliced
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1 tablespoon orange zest for garnish
Directions
- Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with parchment paper.
- Place salmon on the prepared sheet pan and allow to come to room temperature. Stir melted butter and orange juice together in a small bowl, and brush on salmon fillets. Season with salt and pepper.
- Bake salmon in the preheated oven until an instant read thermometer, inserted near the center, reaches 145 degrees F (63 degrees C), 13 to 15 minutes.
- Meanwhile, for drizzle, combine pomegranate juice, brown sugar, orange juice, and salt in a small saucepan over medium-high heat. Bring to a boil, and cook, stirring frequently, until the mixture is slightly thickened, about 10 minutes. Remove from heat.
- For spinach, pour olive oil into a large skillet, and heat over medium heat until oil shimmers. Add green onion and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add spinach and cook, turning the spinach and stirring, until just wilted and still bright green, about 2 minutes.
- Transfer spinach to a serving platter, and place salmon filets on top. Drizzle salmon with pomegranate drizzle, and sprinkle with pomegranate arils. Garnish with parsley, green onions, orange slices, and orange zest.
