Baked Salmon

This simple yet radically sophisticated salmon recipe gets plenty of flavor with pomegranate syrup, fresh garlic and cilantro. The whole thing comes together in less than 30 minutes.

Note: Pomegranate syrup (also known as pomegranate mollasses) is made by simmering pomegranate juice until it’s concentrated into a syrup. It is popular in the Mediterranean area, especially Turkey. Pomegranate syrup/molasses lasts indefinitely and is not prone to spoiling.

Pomegranate molasses contains antioxidants, mainly vitamin C, that are beneficial to your immune system.

Combine pomegranate syrup, garlic, cilantro , and olive oil.

Sprinkle on lightly with salt and pepper.

Spread promeganate mixture evenly over the salmon fillet.

Ingredients:

• 12 ounce salmon fillet
• 1 tablespoon pomegranate syrup
•  1 garlic clove, minced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon light olive oil
• salt & pepper to tastet

Directions:

1- Preheat oven to 375 degrees F.

2- In a small bowl, combine pomegranate syrup, garlic, cilantro , and olive oil.

3- Line a rimmed baking dish with foil. Place salmon fillet onto your lined baking dish skin side down.

4- Sprinkle on lightly with salt and pepper. Spread promeganate mixture evenly over the salmon fillet.

5- Place the baking dish in the preheated oven, and bake salmon uncovered for 20 to 25 minutes, until easily flaked with a fork.

6- Carefully remove the fish, the meat lifts right off the skin.

7- Serve with rice, baked potatoes, salad, and/or a green vegetable.

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