Pomegranate-Glazed Salmon with Sumac Vegetables
Salmon fillets with a sweet-tart pomegranate glaze and roasted vegetables seasoned with sumac. This mediterranean-inspired one pot ready in about 40 minutes pairs (6 oz each) salmon fillets, pomegranate molasses, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 2 cups zucchini
- 1 cup red onion
- 1 tsp sumac
- 1 tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- 1 tbsp fresh dill
Instructions
- Step 1: Preheat oven to 425°F. Toss zucchini and red onion with 1 tbsp olive oil, sumac, salt, and minced garlic; spread in a single layer on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: Whisk pomegranate molasses, lemon juice, 1 tbsp olive oil, and 1/4 tsp salt in a small bowl to make glaze.
- Step 3: Pat salmon dry, then brush generously with glaze on both sides. Place on a parchment-lined baking sheet and bake for 12-15 minutes until flaky and opaque.
- Step 4: While salmon cooks, toss roasted vegetables with fresh dill. Serve salmon over vegetables, drizzling with any remaining glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pomegranate-Glazed Salmon with Sumac Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pomegranate-Glazed Salmon with Sumac Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pomegranate-Glazed Salmon with Sumac Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pomegranate-Glazed Salmon with Sumac Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pomegranate-Glazed Salmon with Sumac Vegetables?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
