Sheet-Pan Salmon with Shaved Brussels Sprouts, Pomegranate, Walnuts, and Mint
“This dish has tons of flavor, as well as tons of nutrients. The salmon provides omega-3 fatty acids, while the pomegranates and walnuts (in addition to providing a delightful crunch) contain antioxidants.” —Seamus Mullen
4 (5- to 6-ounce) wild salmon fillets
salt and pepper
½ cup pomegranate molasses
¼ 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
¼ cup pomegranate seeds
¼ cup chopped walnuts
fresh mint to garnish
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.
Originally featured in One-Pot-Style Meals for the Pressure Cooker, Skillet, and Sheet Pan