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Pomegranate Glazed Salmon Fillets

Tender, flaky salmon fillets coated in a glistening, ruby-red pomegranate glaze, baked to perfection atop wilted spinach. This recipe offers a delightful balance of sweet, tart, and savory flavors, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 5-ounce bag baby spinach (142g)
  • 4 skinless salmon fillets (about 4 ounces each)
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon olive oil
  • 1 lime (zested and juiced)
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon fine salt
  • Chopped fresh parsley (optional) to serve
  • Pomegranate seeds (optional) to serve

Equipment

  • 9x13 inch baking dish
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the baby spinach evenly across the bottom of a 9x13-inch baking dish.
  2. In a small bowl, whisk together the pomegranate molasses, olive oil, lime zest, lime juice, ground cinnamon, optional crushed red pepper flakes, and fine salt until smooth.
  3. Arrange the salmon fillets on top of the spinach. Spoon or brush the prepared pomegranate glaze generously over each salmon fillet. Pour any remaining glaze over the spinach.
  4. Bake for approximately 15 minutes, or until the salmon is opaque, flakes easily, and the glaze is caramelized.

Notes

For deeper flavor, marinate the salmon in the glaze for 15-30 minutes before baking. Ensure the oven is fully preheated. Space salmon fillets evenly to avoid overcrowding. Overcooking is the main cause of dry salmon, so check for doneness around the 12-13 minute mark. The spinach will wilt down significantly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.