Okay you guys. This meal is incredible! The sweet + salty paleo salmon looks and feels gourmet but is actually a sheet pan dinner that only takes 30 minutes to make. What?! I know right!?
I have a confession to make. I don’t like salmon. I know, I know. It’s healthy. It’s loaded in Omega-3’s which we need for our brain function. But secretly I hate it. It’s just too strong for me. That being said, I love this paleo salmon!! Why? Because the sweet tangy glaze tones down the fishiness of the salmon. Even my picky kids scarfed it up!!
Now, when I choose salmon, I always go with wild caught. If you want to learn a little bit more about conventional vs wild caught fish, take a quick look at this post.
But, for this recipe, I am focusing on pomegranates. Why? Because they are hands down my favorite fruit! Actually, my first time ever eating them was after my daughter was born 6 years ago. My mom was helping me with my newborn baby and she made me a chicken salad with homemade balsamic and pomegranates for lunch one day. It’s still one of my favorite salads to this day. And now, I’m obsessed. Maybe I’m making up for lost time? Who knows, but I love them and plan to throw them into all my dishes this fall. Do you eat pomegranates?
The Science Backed Health Benefits of Pomegranate
- Aid in weight loss thanks to their low fat, high fiber content
- High in vitamins and minerals: Vitamin C, Vitamin K, folate, copper, potassium, thiamine, Vitamin B5, manganese, and pyridoxine.
- High an antioxidants and polyphenols (while most fruits have some, pomegranates and pom juice have all 4 which is a major fighter of free radicals in the body)
- Strong anti-inflammatory effect which reduces the risk of atherosclerosis and heart disease
- Improves triglyceride and cholesterol levels of those with hyperlipidemia
- Boosts your immune system
- Regulates your circulation
- Protective against cancer (specifically prostate, colon and breast cancer)
- Reduces chronic inflammation in diseases such as diabetes
- May improve insulin resistance in pregnant women
- Lowers blood pressure
- May help alleviate arthritis and joint pain
- Potential use for bacterial and fungal infections as pomegranates are anti-bacterial and anti-fungal
- May improve memory and reduce the risk of Alzheimer’s Disease
- Improves exercise performance
Basically, if you aren’t eating pomegranates I hope you have more reason to try them. They are delicious and incredibly healthy.
Okay, back to the recipe. The glaze for the paleo salmon is super simple to make. In a saucepan combine some pomegranate juice, orange juice and balsamic vinegar. Bring to a simmer and boil it down by half. Then add a bit of arrowroot powder to thicken it up (be sure to mix it in a bit of cold water first). And viola! Your glaze is done. I used the leftovers with olive oil as a salad dressing. Gotta love a two-fer.
I hope your family enjoys this simple paleo salmon as much as mine did!
Orange Pomegranate Salmon with Roasted Salty Brussels Sprouts
- 4 6oz wild caught salmon fillets
- 1/2 cup pomegranate juice
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 2 tbs dijon mustard
- 1 tbs arrowroot powder
- 1 cup pomegranate aerials
- 1 orange, sliced
- 4 cups brussels sprouts, quartered
- 2 tbs extra virgin olive oil
- salt to taste
- Preheat oven to 425 degrees. Toss brussels sprouts in oil. Spread on a baking sheet lined with parchment paper. Cook for 15 minutes, then toss and cook 5-10 minutes more or until browned on edges.
Pomegranate Orange Sauce
- Meanwhile, in a small saucepan, bring pom juice, orange juice, balsamic and dijon to a boil. Simmer for 5-10 minutes or until reduced by half. Stir arrowroot powder in with a tablespoon of water to dissolve, then pour into the sauce to thicken. Let sit.
- When the Brussels sprouts are 10 minutes from being done (after about 15 minutes), put the salmon in a separate pan and bake for 10 minutes (if you salmon is an inch thick).
- Remove salmon and brussels sprouts. Cover salmon with glaze. Top with pomegranates and orange slices. Serve.
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