Orange Pomegranate Salmon
“A colourful, festive salmon dish makes an impressive addition to your holiday table—and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions.” —Thomas Faglon, Somerset, New Jersey
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 small red onion thinly sliced
- 1 skinned salmon fillet (about 2 lb)
- 1/2 tsp salt
- 1 medium naval orange thinly sliced
- 1 cup pomegranate seeds
- 2 tbsp extra virgin olive oil
- 1 tbsp minced fresh dill
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
- Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Recipe Notes
Nutrition Facts
4 ounces cooked salmon: 307 calories, 19g fat (3g saturated fat), 76mg cholesterol, 274mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 26g protein.
Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 fruit.
