Roasted sumac salmon with brussel sprouts and pomegranate

Serves

Cook Time

15 min

Total Time

50 min

Main Course

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American 🇺🇸

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This recipe is full of flavor and looks awesome on a platter while also being very nutritious (high in protein, fiber, and omega-3‚‘s). It‚‘s a great dish to serve to guests. This recipe can be easily halved for a weeknight dinner for a family of four. Besides slicing the brussel sprouts, oranges and lemon, there really isn‚‘t a lot of prep here. Sumac is a flavorful and versatile Indian spice that adds a unique citrusy tang to its dishes. It's rich in antioxidants and may also help lower cholesterol levels and blood sugar levels. Sumac can be found in specialty grocery stores, Middle Eastern markets, or you can order it from Amazon. Blood oranges have a flavor that is similar to other oranges but with subtle hints of berry or raspberry notes. They are a flavorful and nutritious citrus fruit that adds a pop of color and flavor. Regular oranges are ok if you can‚‘t find the blood oranges. Adding the Brussel sprouts and pomegranate gives you more fiber and the pomegranates are not only delicious but also packed with nutrients and antioxidants.

Ingredients

2 lbs salmon
3 tbls olive oil
1 tbls honey
2 tbls fresh chopped parsley
2 cloves garlic, crushed
1 tbls lemon zest
1 tbls sumac
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup water
Thinly sliced lemon and blood oranges slices
Brussel sprouts: 1lb Brussel sprouts (cut off the bottoms then slice)
2 tbls Olive oil
Salt and pepper
Garnish: Fresh lemon and pomegranate

Directions

Preheat oven to 400 degrees.
Toss the Brussel sprouts with the olive oil and salt and pepper then spread evenly on a sheet pan lined with aluminum foil or silicone mat.
Bake 15-20 minutes until the Brussel sprouts soften and start to brown on the tips. Keep warm.
While the Brussel sprouts bake prepare the marinade: Combine the olive oil, honey, garlic, parsley, cayenne, paprika, sumac, water, and lemon zest together in a small bowl.
When the Brussel sprouts are done turn the oven down to 300 degrees.
Line a sheet pan with parchment paper or a silicone mat. Layer half the lemon and orange slices (alternately).
Place the fish on top of the citrus. Pour the marinade over the salmon and evenly coat the fish.
Add the rest of the citrus on top of the fish.
Bake the salmon for 30-40 minutes. Time will vary depending on the thickness and size of the fish. The thickest part of the salmon should flake easily when its ready.
Reheat the Brussel sprouts if necessary then sprinkle on top of the baked fish.
Garnish with the pomegranate and lemon slices

Calories: Approximately 370 kcal Protein: Approximately 27g Fat: Approximately 25g Saturated Fat: Approximately 4g Carbohydrates: Approximately 14g Fiber: Approximately 4g Sugars: Approximately 7g Nutritional disclaimer: Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.