Oh my god, this salmon. This POMEGRANATE ORANGE GLAZED salmon. I mean come on, the name itself screams “delicious”. Accompanied by some crispy, salty Brussels sprouts, this has become my new favorite dinner to make at home.
Life has been really busy lately. It is so hard to have a busy full time job, eat healthy, work out, have a social life, do the necessary duties like cleaning the apartment and shopping for things, etc. All in all, it’s been hard finding the right balance. I look a lot on instagram at these insta-famous experts in make up, working out, yoga, and of course, food blogging. And I just want to do it and excel at all these things! But of course, that would be impossible and even if attempted, would spread myself far too thin.
One realization I’ve had after working almost a year full time, is that eating healthy doesn’t have to be as hard as people make it out to be. You can meal prep on Sunday and have healthy food for lunch and dinner during the week. You can make easy and simple dinners for when you come home exhausted and want something quick.
An example of an easy, simple, and HEALTHY dinner is this Pomegranate Orange Glazed Salmon. You can cook it on one sheet pan in basically less than 40 minutes. Thank god for one sheet pan dinners. Minimal prep, minimal clean up-that is my kind of meal!
This pomegranate orange glaze is so freaking tasty. The sweetness of the orange perfectly balances the tartness of the pomegranate. Whisked together with some balsamic vinegar and whole grain mustard, this glaze is the perfect combination of sweet and sour. Poured on top of some flaky baked salmon, you’ve got yourself a mouthwatering, nutritious meal. Mmmm, mmm, yum.
To accompany the pomegranate orange glazed salmon, I roasted some Brussels sprouts until crispy and golden brown. Does anyone else agree that this is the best way to east Brussels sprouts? I need the outside skin brown, crispy, and flaking off. That is the only way.
When I was younger, my dad would boil them and that was the beginning of my anti-brussels sprouts phase. But NOW, roasted and crispy Brussels sprouts?! I can’t get enough. And I like them simple. The Brussels sprouts in this recipe are just salted, peppered, and thrown into the oven. So easy yet so good.
Make this for your family, your friends, your date, or treat yo self with this healthy Pomegranate Orange Glazed Salmon with crispy Brussels Sprouts. Hope you enjoy the recipe below!
- 1-1½ pounds Salmon (or 4 6-oz Filets)
- ½ cup Pomegranate Juice
- 2 Tablespoons Orange Juice
- ¼ cup Balsamic Vinegar
- 2 Tablespoons Whole Grain Mustard
- 2 teaspoons Corn Starch
- 1 pound Brussels Sprouts, halved
- 2 Tablespoons Olive Oil
- Salt and Pepper, to taste
- Preheat the oven to 425 degrees Fahrenheit
- Whisk together to pomegranate juice, orange juice, balsamic vinegar, and whole grain mustard in a large bowl
- Place the salmon filets in that mixture and marinate in the fridge for at least 20-30 minutes
- While the salmon is marinating, line a large baking sheet with aluminum foil
- Mix the brussels sprouts, olive oil, salt and pepper in a large bowl
- Pour the brussels sprouts over the baking sheet and spread evenly across the sheet
- Bake in the oven for 20 minutes
- After 20 minutes, take brussels sprouts out of the oven and move the brussels sprouts to the sides of the pan
- Take the salmon out of the fridge and place the filets in the middle of the baking sheet
- Reserve the marinade by pouring it into a small saucepan
- Place the baking sheet with the salmon and brussels sprouts back into the oven and bake for another 10-20 minutes until both the salmon and brussels sprouts have reached your desired doneness
- While the salmon is baking, whisk the cornstarch into the marinade until there are no remaining lumps
- Bring to a boil over medium-high heat and then reduce to a simmer
- Simmer until the mixture has thickened, enough to coat the back of a spoon
- Remove from heat and cover to keep warm until salmon is done
- Once salmon and brussels sprouts are done, remove from oven and set aside to cool
- Divide each filet and brussels sprouts among four plates and spoon desired amount of glaze over each portion
- Serve and enjoy!