Orange Pomegranate Salmon
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 4 servings.
A colorful, festive salmon dish makes an impressive addition to your holiday table—and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. —Thomas Faglon, Somerset, New Jersey
Ingredients
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1 small red onion, thinly sliced
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1 skinned salmon fillet (about 2 pounds)
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1/2 teaspoon salt
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1 medium navel orange, thinly sliced
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1 cup pomegranate seeds
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2 tablespoons extra virgin olive oil
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1 tablespoon minced fresh dill
Directions
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1.
Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
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2.
Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Nutrition Facts
4 ounces cooked salmon: 307 calories, 19g fat (3g saturated fat), 76mg cholesterol, 274mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 fruit.
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