Pomegranate Molasses Marinated Salmon Traybake with Sweet Potato, Purple Sprouting Broccoli and Blood Orange
Gosh what a long recipe title. Sorry about that, I just couldn’t figure out which ingredients were best to highlight in it, given that they are all so vital to the flavour and success of this dish.
Anyway, for the 3rd recipe in my recent simple and seasonal tray bake series, I wanted to highlight the joy of blood orange, and so looked in my recipe archive for inspiration. I’m eating far less chicken these days, so instead of repeating a pomegranate molasses marinated chicken dish I blogged YEARS ago, I’ve adapted it. Out with the chicken, in with the salmon, and I’ve also added in sweet potato for some additional orange hues (as well as complex carbs).
If you cut the blood orange thin enough, then its fine to eat the skin and all once cooked, they’re still slightly bitter, but I really enjoy that against the sweet potato, sweet pomegranate marinade and flavourful za’atar garnish. Oranges aren’t just for eating raw!
- 2 skin-on salmon tail fillets
- 1 tbsp pomegranate molasses
- 2 blood orange, 1 juiced / 1 sliced into thin rounds (leave the skin on)
- Pinch chilli flakes
- 2 medium sized sweet potato, peeled and chopped into wedges
- 175g purple sprouting broccoli, trimmed
- 2 tsp Za'atar or fresh herbs to finish
- Olive oil
- Salt and pepper
- First marinate the salmon. Place the fillets flesh side down into a shallow dish (not the one you'll use for the tray bake), and pour over the pomegranate molasses, 1 tablespoon olive oil, the juice of 1 of the oranges, and season with a pinch of chilli flakes, salt and pepper. Swish the salmon fillets around, to make sure they are well coated in the marinade. Cover the dish and leave to marinate in the fridge for 30 minutes to an hour.
- Pre-heat the oven to 180°C fan/200°C/400°F/gas mark 6.
- Get the prepped potatoes into your baking dish, with a good drizzle of olive oil and season with salt. Bake for 20 minutes till tender.
- Remove from the oven, and top the potatoes with the purple sprouting broccoli, orange slices and then add the salmon skin side up. Pour over any remaining marinade and return the dish to the oven for 12 or so minutes till the salmon is cooked through (the flesh should flake easily). Check the seasoning of the veggies, and adjust if required. Garnish the top of the dish with the za'atar and serve straight to the table. I don't think this dish needs an accompaniment other than a few salad leaves, if you like.