Roasted Pomegranate Salmon and Acorn Squash
This roasted pomegranate salmon and acorn squash only takes one sheet pan and dinner is on the table in under an hour! Gluten-free and dairy-free, too.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 servings
- 2 lbs acorn squash cut into 1/2 inch slices (about 1 medium acorn squash)
- 2 tbsp avocado oil or olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup pomegranate juice
- 1 tbsp gluten-free tamari sauce
- 2 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1 lb wild sockeye salmon cut into 4 (4 oz) pieces
- 1/4 cup pomegranate arils
- 1/4 cup salted pistachios
- 2 tbsp fresh chopped parsley
Preheat oven to 400F. Spread acorn squash on a baking sheet. Toss with avocado oil, salt and pepper. Arrange in a single layer. Roast for 30 minutes, flipping half way through. While the acorn squash is roasting, prepare the pomegranate glaze. Add pomegranate juice, tamari, brown sugar, ginger, and garlic powder to a small saucepan over medium heat. Heat until it begins to boil, about 5 minutes. In a small bowl, combine water and cornstarch and stir until combined. Pour cornstarch slurry into the pomegranate juice mixture and whisk to combine. Continue whisking for 1-2 minutes, until the mixture thickens. Remove from heat.
Remove the acorn squash from the oven and move the squash to the outer edge of the baking sheet. Add the salmon to the middle of the baking sheet. Pour half of the pomegranate glaze over the salmon, reserving the other half for later. Bake for an additional 10-12 minutes, until the salmon is cooked through and the acorn squash is tender. Remove from the oven. Pour the remaining sauce over the salmon. Top with fresh pomegranate arils, salted pistachios and fresh parsley. Serve.