Pomegranate-Glazed Salmon with Lemon-Dill Couscous

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent salmon fillets coated in a sweet-tart pomegranate glaze, served atop fragrant lemon-dill couscous with roasted vegetables for a vibrant Mediterranean meal. This Mediterranean-inspired seafood recipe (gluten-free), ready in about 45 minutes, pairs salmon fillets, pomegranate molasses, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1/2 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/2 cup chopped bell peppers with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a baking sheet and roast for 15 minutes until tender.
  2. Step 2: Whisk together 3 tbsp pomegranate molasses, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl to make the glaze.
  3. Step 3: Place salmon fillets skin-side down on a parchment-lined baking sheet, brush evenly with 2 tbsp glaze, and bake for 12-15 minutes until opaque and flaking easily.
  4. Step 4: Simmer 1 1/4 cups low-sodium chicken broth in a saucepan, add 1 cup couscous, stir, cover, and let sit for 5 minutes; fluff with a fork. Stir in 1/4 cup lemon juice, 2 tbsp chopped dill, and 1 tsp lemon zest.
  5. Step 5: Serve salmon with lemon-dill couscous and roasted vegetables on the side.

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