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Sheet Pan Sticky Pomegranate Salmon Recipe

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3.9 from 13 reviews

This vibrant Sheet Pan Sticky Pomegranate Salmon recipe combines tender roasted salmon and crispy Brussels sprouts with a luscious sticky glaze made from pomegranate juice, brown sugar, and smoked paprika. Easy to prepare and packed with flavors, it's perfect for a healthy weeknight dinner served alongside rice, mashed potatoes, or polenta.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Ingredients

For the Salmon and Marinade

  • 1 1/2 lb salmon filets
  • 1 cup dark brown sugar
  • 1/2 cup pomegranate juice
  • 1/4 cup apple cider
  • 2 tbsp soy sauce
  • 2 tsp smoked paprika
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • Pinch of black pepper

For the Brussels Sprouts

  • 1 lb Brussels sprouts, halved
  • 1 tbsp olive oil
  • Pinch of salt and pepper

For Serving

  • 1/2 cup pomegranate arils
  • Steamed rice, mashed potatoes, or polenta

Instructions

  1. Preheat the oven: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup and even roasting.
  2. Prepare the marinade: In a bowl, whisk together the brown sugar, pomegranate juice, apple cider, soy sauce, smoked paprika, minced garlic, minced ginger, and a pinch of black pepper until fully combined.
  3. Marinate the salmon: Pat the salmon filets dry with paper towels. Place them in a shallow baking dish and pour half of the marinade over the salmon, turning the filets to coat both sides. Let it sit for 10 minutes to absorb the flavors.
  4. Prepare the Brussels sprouts: Toss the halved Brussels sprouts with one tablespoon of olive oil, a pinch of salt, and pepper. Arrange them cut-side down in a single layer on one side of the prepared baking sheet. Roast for 5 to 8 minutes until they start to brown.
  5. Add the salmon to the pan: Push the Brussels sprouts to one side of the baking sheet, then arrange the marinated salmon filets on the opposite side. Discard any leftover marinade on the salmon. Return the pan to the oven and roast for 10 to 15 minutes until the salmon reaches your desired doneness.
  6. Make the glaze: While the salmon and sprouts roast, pour the reserved half of the marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer and cook until thick and syrupy, about 5 to 8 minutes. Remove from heat.
  7. Serve: Divide the roasted salmon and Brussels sprouts among plates, serving them over steamed rice, mashed potatoes, or polenta. Drizzle the sticky pomegranate glaze over the salmon and sprinkle with fresh pomegranate arils for a beautiful finish.

Notes

  • Make sure not to overcook the salmon; it should be tender and flaky.
  • Use fresh pomegranate juice for the best flavor in the glaze.
  • If you prefer, you can substitute apple cider with apple cider vinegar for a tangier taste.
  • The Brussels sprouts can be swapped with other vegetables like green beans or asparagus.
  • Leftover glaze can be refrigerated and used as a sauce for other dishes.

Find it online: https://familyhomemeals.com/sheet-pan-sticky-pomegranate-salmon-recipe/