If you’re looking for a weeknight meal that feels both elegant and comforting, this sticky pomegranate salmon delivers. The salmon is coated in a rich maple-pomegranate glaze, yielding a tender, buttery texture. Paired with parmesan-roasted broccoli and Brussels sprouts, it becomes a full, satisfying dinner that feels special without requiring hours in the kitchen.
What Makes This Meal Shine
- The glaze is the star: maple syrup combines with pomegranate molasses, mingled with garlic, butter, and a touch of water. It’s tangy, sweet, and deeply flavorful.
- Cooking approach: The glaze is made first right in the pan, so when the salmon goes in, it already has that foundation of flavor, which helps prevent sticking and ensures a beautifully coated finish.
- Dual cooking methods: The salmon begins on the stove—so you get that nice sear—and finishes in the oven so it cooks through gently and evenly.
- Vibrant garnishes: Fresh pomegranate arils and a sprinkle of herbs (parsley or cilantro) add texture, color, and a bright note that contrasts the rich glaze.
Side Dish: Parmesan Roasted Broccoli & Brussels Sprouts
No salad or mashed potatoes needed—these roasted vegetables hold their own. The broccoli florets and halved Brussels sprouts are tossed in olive oil, seasoned with salt and pepper, sprinkled with raw pine nuts, and roasted until slightly crispy. Adding grated parmesan toward the end gives the vegetables a crispy, cheesy crust. The pine nuts toast up, offering buttery crunch in contrast to the tender greens.
Ingredients Overview
- Vegetables: Broccoli florets, halved Brussels sprouts, olive oil, salt, pepper, pine nuts, parmesan cheese.
- Salmon: Filets, salted and peppered.
- Glaze components: Butter, garlic, maple syrup, pomegranate molasses, water.
- Final touches: Pomegranate arils and fresh herbs for garnish.
Step-by-Step Method
- Pre-heat the oven to high (about 425°F).
- Roast the vegetables: Spread the broccoli and Brussels sprouts on a baking sheet. Oil them well, season with salt and pepper, toss with pine nuts, then roast for 15-20 minutes, flipping partway through, until they get golden and the nuts just begin to color. Near the end, add parmesan so it crisps and lightly browns.
- Prepare the salmon and glaze: Season salmon filets with salt and pepper. In an oven-safe skillet (cast iron recommended), melt butter over medium heat. Add garlic, cooking just until fragrant. Then add maple syrup, pomegranate molasses, and water. Let it reach a boil, then reduce to a simmer. Place salmon in the pan, spooning the glaze over repeatedly for about 5 minutes.
- Finish in the oven: Transfer the skillet (uncovered) into the hot oven and roast for another 5-10 minutes, until the salmon is opaque, flakes easily, and is cooked through. By this point, the roasted veggies should also be ready.
- Garnish & serve: Pull the salmon from the oven, top with fresh herbs and pomegranate arils, and serve immediately alongside the vegetables.
Why This Works for Weeknights
This recipe has a few virtues:
- Speed: Total time is under an hour (prep + cooking), and a lot of it is hands-off with roasting or glazed simmering.
- Flavor payoff: The contrast of sweet, tangy glaze with subtly charred, cheesy vegetables makes each bite interesting.
- Appearance: With radiant pomegranate jewels and nicely browned veggies, the dish looks festive and inviting—even if you’re just cooking for yourself or two.
- Flexibility: If you don’t have pine nuts, parmesan, or one of the components, you can swap in something else (nuts, different cheese, or even a side you already love).
Serving Suggestions & Tips
- Use an oven-safe skillet so you can easily transfer from stovetop to oven.
- Keep an eye on the pine nuts—they burn fast. Toss the veggies midway through roasting and check frequently toward the end.
- Let the salmon rest briefly after removing from oven for better moisture retention.
- If you want to lighten things up, use less butter or swap part of the butter for a neutral oil.
This sticky pomegranate salmon paired with roasted broccoli and Brussels sprouts strikes a superb balance: it looks beautiful, tastes indulgent, and yet it’s surprisingly simple to pull off. Great for a weekday dinner, but also impressive enough for guests.
