Description
A delicious salmon dish served on a bed of baby spinach, glazed with pomegranate molasses and lime.
Ingredients
Scale
- 1 5-ounce bag baby spinach
- 4 skinless salmon fillets (about 4 ounces each)
- 2 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 1 lime, (zested and juiced)
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon fine salt
- Chopped fresh parsley (optional, to serve)
- Pomegranate seeds (optional, to serve)
Instructions
- Preheat the oven to 400°F. Fill a large 9×13-inch baking dish with the baby spinach, and lay the leaves in an even layer. The spinach will seem to be too much, but remember, it will shrink as it cooks.
- In a small bowl, add the pomegranate molasses, olive oil, lime zest and juice, cinnamon, red pepper flakes (optional), and salt. Mix well until uniform to make the glaze.
- Place the salmon fillets on the bed of spinach, evenly spaced out. With a spoon or brush, spread the glaze all over the salmon generously. Pour any leftover glaze over the spinach.
- Bake the salmon in the oven for 15 minutes, or until the salmon is flaky and cooked through. The glaze will have darkened and caramelized, and the spinach will have shrunk down into a saucy vegetable accompaniment.
- Serve immediately.
Notes
- This dish is best served right out of the oven for the freshest taste.
- Feel free to add more vegetables or adjust the spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with spinach
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg