Pomegranate Paste Glazed Salmon with Roasted Vegetables and Herb Gremolata

Featuring: Oleavia Pomegranate Paste & Oleavia Asilik II EVOO

Serves: 4

In This Recipe

• 🍇 Coccinella Pomegranate Paste 
• 🫒 Oleavia Asilik II EVOO 

Ingredients

For the Salmon:

• 4 salmon fillets, skin on
• 3 tbsp Oleavia Pomegranate Paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 garlic clove, minced
• Salt and pepper to taste

For the Roasted Vegetables:

• 1 bunch of baby carrots, trimmed and peeled
• 1 small fennel bulb, sliced
• 3 tbsp Oleavia Asilik II EVOO
• Salt and pepper to taste

For the Herb Gremolata:

• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp Oleavia Asilik II EVOO
• Salt and pepper to taste

For Garnish:

• Fresh dill

Instructions

1. Prepare the Glaze:
   In a small bowl, mix pomegranate paste, honey, soy sauce, and minced garlic. Set aside.
2. Marinate the Salmon:
   Place salmon fillets in a shallow dish. Season with salt and pepper, then pour the glaze over the fillets. Let marinate for at least 30 minutes.
3. Roast the Vegetables:
   Preheat the oven to 400°F (200°C). Toss baby carrots and fennel with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
4. Cook the Salmon:
   Heat a non-stick skillet over medium-high heat. Sear salmon fillets, skin side down, for about 4 minutes. Flip, brush with remaining glaze, and cook another 3–4 minutes until cooked through and caramelized.
5. Prepare the Herb Gremolata:
   In a bowl, combine parsley, mint, lemon zest, lemon juice, olive oil, salt, and pepper. Mix well.
6. Plate the Dish:
   Arrange roasted vegetables on each plate. Place a salmon fillet on top. Spoon herb gremolata over the salmon and vegetables. Arrange fennel around the plate and drizzle with extra pomegranate paste. Garnish with fresh dill.
7. Serve:
   Serve immediately and enjoy.