Pomegranate salmon

• salmon fillets↗4
• pomegranate molasses↗2 tbsp tbsp
• olive oil↗1 tbsp tbsp
• lime↗½

  juiced

• pomegranate↗1

  seeds only

• small bunch of parsley↗½

  finely chopped

• mint leaves↗4

  finely chopped

• small red onion↗1

  finely chopped

• couscous↗

  and steamed green veg, to serve

Step-by-step instructions

1. 1

   Put the salmon skin-side down on a large baking sheet. Mix the pomegranate molasses, ½ 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. 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. 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.