Fresh Salmon & Roasted Brussels Sprouts with Pomegranate

Happy November! Pair our fresh salmon with roasted brussel sprouts, sweet pomegranate seeds, walnuts, shallots, and garlic for a quick and nutritious dinner! This easy sheet pan recipe combines both sweet and savory with the crunchiness of walnuts.

Serves 4

Prep: 15 minutes

Cook: 20-30 minutes

Ingredients

  • 4 (5- to 6-ounce) wild salmon fillets

  • Salt and pepper

  • 1⁄2 cup pomegranate molasses

  • 1⁄4 cup extra virgin olive oil

  • 1 tablespoon harissa paste

  • 4 cloves garlic, grated

  • 4 cups shaved Brussels sprouts

  • 2 cups chopped kale

  • 1 shallot, sliced

  • 1⁄4 cup pomegranate seeds

  • 1⁄4 cup chopped walnuts

  • Fresh mint to garnish

Instructions

1. Preheat oven to 425°F.

2. In a large bowl, whisk together the pomegranate molasses, extra virgin olive oil, harissa, and garlic. Dip the salmon fillets in the mixture. Season each fillet with salt and pepper and set on one side of the sheet pan.

3. Toss the Brussels sprouts, shallot, and kale with the remaining liquid and spread on the pan.
4. Roast in the oven for 15 to 20 minutes, remove, and garnish with chopped walnuts, pomegranate seeds, and torn pieces of fresh mint. Serve immediately.

Tri-County Produce tip

Pair with some of our local fresh bread for a warm and delicious fall dinner!

Buy Local. Save More. Eat Better.

RecipesJessica McReeRoast Chicken, Apple, Pear, Salad, Kale