Pomegranate salmon

Use fresh pomegranate as well as molasses to get a deeper flavour in this salmon recipe. Serve with couscous or steamed green veg, if you like

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 446
  • fat 24g
  • saturates 4g
  • carbs 18g
  • sugars 0g
  • fibre 4g
  • protein 37g
  • salt 0.5g


  • 4 salmon fillets
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil
  • ½ lime, juiced
  • 1 pomegranate, seeds only
  • ½ small bunch of parsley, finely chopped
  • 4 mint leaves, finely chopped
  • 1 small red onion, finely chopped
  • couscous and steamed green veg, to serve


  1. Put the salmon skin-side down on a large baking sheet. Mix the pomegranate molasses, ½ tbsp olive oil and half the lime juice with a good pinch of salt and a few grinds of black pepper in a small bowl, then brush the mixture all over the flesh of the salmon. Chill for at least 20 mins, or overnight if you can.

  2. Heat the oven to 200C/180C fan/gas 6. Mix the pomegranate seeds with the parsley, mint, red onion, remaining lime juice and olive oil in a bowl, and set aside.

  3. Roast the salmon, uncovered, for 10-12 mins, until cooked through. You can check this by poking a knife into the fillet and ensuring the fish flakes easily. Top the salmon with the salsa, and serve with couscous or steamed green veg, if you like.

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