Pomegranate Molasses & Orange Roasted Salmon

So today has been a day of dance rehearsals (for my youngest) and family kids’ parties (for both our nieces), which had been so lovely. So, now we’re back home, a version of my Pomegranate Molasses and Orange Salmon recipe is what I’ve gone for tonight using a lovely, responsibly sourced side of the fish. Lemony buttered rice, my marinated olives and veg to serve. And yes, I’ve just made those roasted courgettes (recipe a few posts back) for the third time this week because they’re so blinkin’ good.

RECIPE FOR THE SALMON 

1/2 tbsp olive oil

1 tbsp pomegranate molasses 

1 tbsp honey 

1 tsp finely chopped dill (extra to garnish)

3/4 tsp smoked paprika

1/2 tsp garlic powder

Pinch of salt and black pepper 

Juice of 1/2 orange (roughly 2 tbsp), and 2 halved orange slices 

Preheat oven to 180c fan (200c conventional). Place salmon on a tray lined with baking parchment. Baste with 1/3 of the marinade and bake for 12 mins, take out, baste with another 1/3 of the marinade, cook for a further 12 mins or so, then baste with the remaining marinade just before serving.

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