Ingredients

-Salmon

-Olive oil

- Shallots

-Garlic cloves

-Pomegranate juice

-Dijon mustard

-Honey

-Rosemary

-Salt

-Black pepper

-Pomegranate seeds

-Chopped nuts.

Instructions:

Prepare the glaze:

-Mix all the glaze ingredients in a bowl.

-Sauté the shallots in a skillet with olive oil over medium heat.

-Add the sauce to the skillet with the browned shallots. Let simmer for 4–5 minutes. Then add salt, pepper, and rosemary. Remove from heat.

Bake the salmon:

-Pat the salmon fillet dry with paper towels. Add salt and pepper.*

-Pour the sauce over a baking sheet lined with parchment paper.

-Place the salmon with the skin side up. Bake at 230°C (450°F) for 7–8 minutes.

-Remove the salmon from the oven, flip it, and bake for another 16–18 minutes.

-Transfer the salmon to a serving dish, cover with more sauce, garnish… and enjoy immediately!