Pomegranate Orange Glazed Salmon: A Festive Delight

Pomegranate Orange Glazed Salmon: Your Flavorful Christmas Main

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry. Arrange on the sheet, drizzle with 1 tablespoon olive oil, then season with ½ teaspoon salt and ¼ teaspoon black pepper.
In a medium saucepan, combine ½ cup pomegranate juice, ¼ cup fresh orange juice, 2 tablespoons honey, 1 teaspoon orange zest, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch of red pepper flakes (if using). Bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 10-15 minutes, or until the liquid reduces and thickens slightly, stirring occasionally. Remove from heat.
Brush about half of the prepared glaze generously over the seasoned salmon fillets. Transfer the baking sheet to the preheated oven and bake for 8-10 minutes.
Carefully remove the baking sheet from the oven. Brush the remaining glaze over each salmon fillet. Return to the oven and continue baking for another 5-10 minutes, or until the salmon flakes easily with a fork at its thickest part (internal temperature 145°F/63°C). Be careful not to overcook.
Remove the salmon from the oven and let it rest on the baking sheet for 2-3 minutes. Transfer to individual plates or a serving platter. Garnish generously with ¼ cup fresh pomegranate arils, fresh parsley or mint, and orange slices or zest for an elegant presentation. Serve immediately.