Pomegranate Salmon

close up on a fillet of salmon on a black plate with a salsa spooned over

This Pomegranate Salmon is a vibrant and flavorful meal that is so easy to make. The pomegranate salsa is bursting with colors and freshness. It combines pomegranate arils, tomatoes, red bell peppers, red onion, and parsley, finished with olive oil and honey. With minimal prep and a quick sear, you'll have a gourmet-worthy dish ready to impress in no time. Perfect for any occasion, whether you're cooking for a special dinner party, date night, or looking for a quick midweek meal.

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Prep Time 10

Cook Time 8

Total Time 18

Course Main

Cuisine Modern Australian

Servings

Calories 422 kcal

Ingredients

For the salsa

¼ cup red onion , finely chopped
1 tablespoon apple cider vinegar (see note 1)
1 pomegranate (or 2 cups of pomegranate arils)
2 tomatoes , seeds removed and finely chopped
½ cup red bell pepper , finely chopped
¼ cup fresh parsley , chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon extra virgin olive oil
1 teaspoon honey , optional (see note 2)

For the salmon

1 tablespoon extra-virgin olive oil
½ teaspoon salt
4 salmon fillets , roughly 6oz/170g each

Instructions

For the salsa

Place the chopped red onion in a small bowl and add the vinegar and a pinch of salt. Stir to combine and set aside for 5 minutes. (I use this time to cut all the other veg and prep the pomegranate)
¼ cup red onion
1 tablespoon apple cider vinegar
Cut the pomegranate in half around the middle. Hold the pomegranate cut side down over a large bowl, and use a wooden spoon to whack out the pomegranate arils. Squeeze any extra juice into the bowl.
1 pomegranate
Add the chopped bell pepper and chopped tomato and stir well.
½ cup red bell pepper
2 tomatoes
Add in the onions with their vinegar.
Stir in the parsley, salt, pepper, and extra virgin olive oil.
¼ cup fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon extra virgin olive oil
Taste your salsa and add the honey if you want extra sweetness.
1 teaspoon honey
Let the salsa sit for 10 minutes while you cook the salmon.

For the salmon

Season the top of the salmon fillets evenly with salt.
4 salmon fillets
½ teaspoon salt
Place a large nonstick frying pan or skillet over medium-high heat and add the oil.
1 tablespoon extra-virgin olive oil
Add salmon to the pan, presentation side down. Sear for 3 minutes and then flip and cook for 3 minutes on the underside. (see note 3&4)

To serve

Place the salmon on the plate and spoon over a large spoonful of the salsa.

Notes

You can use any vinegar you have. White wine vinegar or balsamic vinegar work well.
The honey adds extra sweetness to the salsa, but how much you need depends on the tomatoes and pomegranate you use. Taste the salsa and add honey to your own preference. You could also use maple syrup to sweeten the salsa.
The recipe cooks the salmon for around 6 minutes, giving you a soft, just-cooked interior. If you prefer a firmer cook on your fish, cook it for 4 minutes on each side.
When cooking the salmon, place it presentation side up into the frying pan. By this, I mean that the underneath, the side where the skin was, faces up from the pan. Doing this gives you a great crust on the top of the salmon and helps the salmon keep its shape.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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