Nutty Baked Salmon Topped with Pomegranates

This nutty, fruity fish will be an instant family favorite — make doubles!

2 min read June 21, 2017

Food And Prop Styling By Amit Farber | Photography By Daniel Laila

Although I’ve given the basic recipe for two slices of salmon I recommend making this recipe in larger amounts since everyone is sure to ask for seconds.

INGREDIENTS

Serves 2

2 salmon fillets (preferably fresh)
1 lemon
2 Tbsp silan (date honey)

Topping

1 bunch fresh parsley
4 fresh mushrooms (any type)
6–8 almonds pecans cashews or walnuts unroasted
2 cloves garlic (optional)
½ tsp salt
2 Tbsp olive oil
lettuce dates pomegranate seeds and scallions for garnish

PREPARATION

Preheat oven to 450° F (230° C). Soak salmon fillets in water. Squeeze the lemon into the water. Let stand for 4 minutes. Rinse well. Place in a baking pan skin-side down. Spread 1 Tbsp of silan onto each fillet.

To prepare the topping: Coarsely chop the parsley nuts garlic and mushrooms in your food processor. Slowly add salt and olive oil and blend until texture is uniform but still coarse.