Hot Honey and Pomegranate-Glazed Salmon Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons hot honey
  • 2 tablespoons pomegranate molasses
  • 2 cloves garlic, grated
  • 1 tablespoon orange juice
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 1 side of salmon, or 4 (6-ounce) filets
  • 1 (15.5-ounce can) chickpeas, drained
  • Juice from ½ lemon
  • 1 tablespoon ground cumin
  • 1 small yellow onion, sliced
  • ¼ cup finely chopped parsley
  • Pomegranate arils, for topping
Directions
  1. Preheat the oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, whisk together the hot honey, molasses, garlic, orange juice, and olive oil.
  4. Season the salmon with 1 teaspoon each salt and pepper.
  5. Brush the honey mixture onto the salmon, coating completely. Arrange on the baking sheet.
  6. Rinse and dry the chickpeas completely, removing any stray husks.
  7. In a bowl, toss the chickpeas with lemon juice, 2 tablespoons olive oil, cumin, remaining salt, remaining pepper, and onion.
  8. Spread chickpeas around salmon on baking sheet.
  9. Bake for 15-20 minutes, until chickpeas are crispy and salmon is cooked through.
  10. Remove from the oven and sprinkle the chickpeas with parsley.
  11. Top with pomegranate arils to serve.