Ingredients:

  • 4 (6 oz) salmon fillets
  • 2 blood oranges, thinly sliced into rounds
  • 1/2 cup pitted Kalamata olives
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup pomegranate molasses
  • 1 tbsp fresh orange juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely minced
  • 1/4 cup fresh pomegranate arils
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint leaves, torn
  • 1 tsp lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Arrange the sliced blood oranges and Kalamata olives in a single layer on the baking sheet to create a bed for the fish. Drizzle with olive oil and a pinch of salt.
  3. In a small bowl, whisk together the pomegranate molasses, orange juice, Dijon mustard, and minced garlic until the mixture is velvety and emulsified.
  4. Pat the salmon fillets dry with a paper towel and season them with salt and pepper.
  5. Place the salmon fillets on top of the orange slices and generously brush the pomegranate glaze over the top of each fillet.
  6. Bake for 12–15 minutes, or until the salmon is opaque and the glaze has turned a deep mahogany color.
  7. Remove from the oven and immediately scatter fresh pomegranate arils, chopped parsley, and torn mint over the hot fillets.
  8. Drizzle with a small amount of fresh lemon juice before serving.