This colorful festive dish is the traditional star at many a holiday meal all over the world, especially where salmon is in abundance. It also makes for a delicious sensory experience. Tis the season for pomegranates, so enjoy!

1 small red onion, thinly sliced
1 skinned salmon fillet (about 2 pounds)
1/2 teaspoon salt
1 medium navel orange, thinly sliced
1 cup pomegranate seeds
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh dill


Preheat oven to 375°. Place a 28×18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil.
Top with salmon; sprinkle with salt. Arrange orange slices over top.
Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil.
Bring edges of foil together on all sides and crimp to seal, forming a large packet.
Bake until fish just begins to flake easily with a fork, 25-30 minutes.
Be careful of escaping steam when opening packet.
Remove to a serving platter; sprinkle with dill.
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