Salmon with Pomegranate & Lime Glaze and roasted Brussels sprouts

• 4 salmon fillets
• 4 tbsp Persian Lime Olive Oil 
• ¼ cup Pomegranate Dark Balsamic 
• 1 tbsp honey
• salt and pepper to taste
• 2 cups halved Brussels sprouts

Directions:

• Preheat oven to 400°F.
• Toss Brussels sprouts with 2 tbsp Persian Olive Oil, salt, and pepper. Spread out evenly on a baking sheet and roast for appx. 20–25 minutes, tossing halfway through.
• Add Pomegranate Dark Balsamic and honey to a small saucepan, then simmer over medium heat for appx. 5-7 minutes, or until slightly thickened. Set aside.
• Season salmon fillets with salt and pepper.
• Heat 2 tbsp Persian Lime Olive Oil in a large skillet over medium-high heat, then sear the salmon fillets for 3–4 minutes per side, until golden and cooked through.
• Brush the balsamic glaze over the salmon during the last minute of cooking.
• Serve the salmon alongside roasted Brussels sprouts. Drizzle extra glaze on top if desired.

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Persian Lime Extra Virgin Olive Oil

$24.00

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Pomegranate Dark Balsamic

$24.00

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