Pomegranate Glazed Salmon Sheet Pan Meal

Bright, nourishing, and beautifully balanced, this sheet pan salmon dinner makes healthy eating effortless. Salmon provides high-quality protein and omega-3 fatty acids, while sweet potatoes and broccolini add fiber, complex carbohydrates, and a boost of vitamins A and C. The antioxidant-rich pomegranate glaze ties everything together with natural acidity and sweetness.

Active Prep Time: 20 mins ∙ Cook Time: 20 mins ∙ Serves: 2

INGREDIENTS

Vegetable oil spray
1/2 cup pomegranate juice
1 tablespoon honey
1 sprig rosemary or 1/4 teaspoon dried
Salt and pepper
1/2 teaspoon cornstarch
2 salmon fillets
2 small sweet potatoes, chopped
1 tablespoon olive oil, divided
1/2 teaspoon dried rosemary
1 bunch broccolini
Juice of 1/2 lemon
Pomegranate arils, optional, for garnish

DIRECTIONS

Preheat oven to 400°F. Line a sheet pan with aluminum foil and spray with vegetable oil spray to prevent the fish from sticking.

Heat pomegranate juice, honey, and whole sprig of rosemary in a small saucepan over medium heat. Season with a large pinch each of salt and pepper. Bring up to simmer and let reduce by at least 1/3.

Whisk cornstarch into a tablespoon of cold water and stir into the juice, simmering until very thick. Remove rosemary sprig.

Place salmon in the center of prepared sheet pan and brush with 1/2 of the pomegranate glaze.

Toss sweet potatoes in 1/2 tablespoon of olive oil and season with salt, pepper, and the dried rosemary. Transfer to the sheet pan.

Toss broccolini in the other 1/2 tablespoon of olive oil, lemon juice, and then season with salt and pepper. Transfer to the sheet pan.

Bake 20 minutes, or just until potatoes are tender and salmon easily flakes with a fork.

Serve salmon drizzled with the remaining pomegranate glaze and top with arils, if desired.

Calories per serving: 585 ∙ Fat: 25g ∙ Net Carbs: 46g ∙ Fiber: 5g ∙ Sugars: 22g ∙ Protein: 39g