Pomegranate-Glazed Salmon with Oranges and Herbs Recipe

Directions

1. Preheat oven to 350ºF.

2. Slice half the oranges thinly and reserve the remainder.
3. Place the slices on a large foil-lined baking sheet, and drizzle with 1 Tablespoon olive oil. Season with salt and pepper. Spread the orange slices in a single layer, overlapping as needed.
4. In a small bowl mix pomegranate molasses and sweet chili sauce.
5. Season the salmon fillet generously with salt and pepper, and place it on top the oranges in the center of the pan, skin-side down. Spread half of the molasses and chili mixture over the salmon evenly, reserving the remainder.
6. Bake until salmon is just cooked through, about 20-25 minutes.
7. Meanwhile, peel and slice the remaining oranges into small pieces. Pick out any seeds.
8. To the bowl of oranges add herbs, and 1 Tablespoon olive oil. Season with salt and pepper.
9. When the salmon is done, immediately drizzle it with remaining pomegranate molasses sauce. Top with orange and herb mixture, and season with salt and pepper, to taste.