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.
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
- 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.
- 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.
- 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