salmon with pomegranate

Impress your guests with this stunning Persian Salmon in Parchment Paper topped with pomegranate arils, zingy herbs, and chopped nuts.&nbsp; A healthy low carb salmon dinner perfect for dinner parties!

Persian Salmon in Parchment Paper

salmon

olive oil

tsp salt

pepper

pomegranate (seeded (see my demo in the post!))

pomegranate molasses (to serve (optional))

tahini

lemon juice

tsp cumin

water

red onion (finely chopped)

cilantro (chopped)

flat-leaf parsley (chopped)

mint (chopped)

almonds (chopped)

walnuts (chopped)

sumac

Preheat oven to 200F/90C.

Place fillet on a large parchment paper.

Drizzle with olive oil and rub all over the salmon. Season with salt and pepper.

Fold parchment to form a sealed packet and secure with cooking twine if needed.

Bake for 40-45 minutes, or until slightly pink in the middle. You want the salmon to be *just* cooked through. Open the parchment paper and set aside while you prepare the rest.

Salmon

In a bowl, combine tahini, lemon juice and cumin. Mix, incorporating water one tablespoon at a time until you reach a thick but spreadable consistency (I used 2.5 tablespoons total). Set aside.

Tahini Sauce

Combine all crust ingredients in a large bowl and mix until well distributed. Set aside.

Herb Crust

Gently transfer the salmon to a serving dish. Spread tahini sauce, top with herb mixture and finish with pomegranate seeds. If using, drizzle with pomegranate molasses. Serve and enjoy!

Assemble

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Persian Salmon in Parchment Paper

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Persian Salmon in Parchment Paper

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