Pomegranate Soy Salmon with Almond Green Beans

No one would ever dream that this elegant meal is a simple dish that any newbie can cook in under 20 minutes! Enjoy this heart healthy meal as a special meal for the holidays or to impress someone who is new to your dinner table.

Serves 4


1 cup pomegranate arils, divided

1 cup frozen raspberries
2 tablespoons reduced sodium soy
2 tablespoons honey
2 tablespoons sesame oil
1 pound green beans
1 lemon, zested and juiced
½ cup chopped toasted almonds
1 pound salmon filets, skin on


  1. Preheat the oven to 400°F. Place the raspberries, half the pomegranate arils, soy sauce, honey, and half the sesame oil in a small saucepan. Bring to a simmer over medium heat and cook 10 to 15 minutes until a thick sauce forms.  Set aside.
  2. While the sauce is simmering, prepare the green beans.  Warm the remaining half of the sesame oil in a large skillet over medium heat. Add the green beans and cook 5 to 6 minutes, covered, stirring often until they are well brown and soft.  Stir in the lemon zest, juice and toss well. Sprinkle with the almonds and set aside.
  3. Place the salmon skin side down, in a 7X11 baking dish covered with aluminum foil. Bake 10 to 12 minutes, until the salmon flakes when pressed with a fork.  Using a spatula scoop the salmon from the skin and transfer it to a plate.  Divide the sauce between the four filets and serve immediately with green beans.(Serving 2 1/2 cups) 477 calories, 29 g protein, 27 g carbohydrates, 16 g sugars, 27 g fat (5 g saturated), 62 mg cholesterol, 5 g fiber, 426 mg sodium