Pomegranate salmon

We’ve used fresh pomegranate as well as molasses to get a deeper flavour in this recipe. If you’re cooking for a special day, you can also double the dressing and garnish, and use a whole side of salmon to make it a centrepiece. The fillets work well with a side of steamed vegetables or couscous.

SERVES 4 PREP 10 mins plus marinating COOK 20 mins EASY

4 salmon illets

2 tbsp pomegranate molasses 1 tbsp olive oil

½ lime, juiced

1 pomegranate, seeds only

½ small bunch of parsley,

inely chopped

4 mint leaves, inely chopped 1 small red onion, inely chopped couscous and steamed green veg,

to serve

1 Put the salmon skin-side down on a large baking sheet. Mix the pomegranate molasses, 1/2 tbsp olive oil and half the lime juice with a good pinch of salt and a few grinds of black pepper in a small bowl, then brush the mixture all over the flesh of the salmon. Chill for at least 20 mins, or overnight if you can.

2 Heat the oven to 200C/180C fan/ gas 6. Mix the pomegranate seeds with the parsley, mint, red onion, remaining lime juice and olive oil in a bowl, and set aside.

3 Roast the salmon, uncovered, for 10-12 mins, until cooked through. You can check this by poking a knife into the fillet and ensuring the fish flakes easily. Top the salmon with the salsa, and serve with couscous or steamed green veg, if you like.

GOOD TO KNOW omega-3 • vit c • gluten free PER SERVING 446 kcals • fat 24g • saturates 4g • carbs 18g • sugars 16g • ibre 4g • protein 37g • salt 0.5g