Oven Roasted Salmon with Pomegranate Ginger Sauce

Pair roasted salmon with a ginger-infused reduction of pomegranate juice with a touch of cider vinegar and sugar for a colorful and flavorful dish. Photo credit: Sommer Collier from A Spicy Perspective.

Serves: Makes 4 servings.
5 mins Prep time 10 mins Cook time
5 mins Prep time
10 mins Cook time
  • Preheat oven to 400°F. Place salmon on foil-lined baking pan. Brush with oil. Sprinkle evenly with thyme and sea salt.

  • Bake 10 minutes or until fish flakes easily with a fork.

  • Meanwhile, mix pomegranate juice, sugar, vinegar and ginger in medium saucepan. Bring to boil on medium-high heat. Boil 8 to 10 minutes or until reduced to about 1/3 cup. Spoon sauce over salmon to serve.

Nutrition information

(Amount per serving)

  • 300Calories: 300Cholesterol: 71mg
  • Sodium: 266mgProtein: 23g
  • Total Fat: 16gFiber: 0g
  • Carbohydrate: 16g