Nutty Baked Salmon Topped with Pomegranates

Leah Barzel Leah Barzel
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Although I’ve given the basic recipe for two slices of salmon, I recommend making this recipe in larger amounts, since everyone is sure to ask for seconds.

25m 2
Easy Gluten Free Low Carb Pescatarian Paleo Parve

Contains: Tree nuts

Directions

Prepare the Salmon

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Soak the salmon fillets in water. Squeeze the lemon into the water. Let stand for 4 minutes. Rinse well.

  3. Place in a baking pan, skin-side down. Spread one tablespoon of silan onto each fillet.

Prepare the Topping

  1. Coarsley chop the parsley, nuts, garlic, and mushrooms in your food processor. Slowly add salt and olive oil and blend until texture is uniform but still coarse. Place one tablespoon of topping on each fillet.

  2. Bake fish, uncovered, for 10 minutes. The topping will turn golden, while the fish remains pink and moist.

To Serve

  1. Arrange a bed of lettuce on a plate with date halves on top. Place the salmon on top and garnish with pomegranate seeds and thin scallion rings.

Notes:

This is best served warm. If reheating, make sure not to dry out the salmon. It will last in the fridge for up to 4 days. 

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