Learn how to make festive whole-baked salmon fillet slathered with lemony, herby, garlicky sour cream sauce and topped with pine nuts and pomegranate seeds. It can be a beautiful centrepiece on your Easter, Thanksgiving or Christmas table or you can serve it up for a special dinner.
Ingredients
- 1 tablespoon butter
- 800 grams salmon fillet 1.6-2 lbs skin-on, boneless, whole fillet ideally
- 1 tbsp olive oil
- 2 tablespoons honey
- 2 cloves garlic grated
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
For the Sour Cream Topping
- 1/2 cup sour cream
- 1 garlic clove grated
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- 1 tablespoon chopped cilantro
- 1/3 tsp salt
- 1/3 tsp pepper
- 3 tbsp pomegranate seeds
- 2 tbsp pine nuts toasted is best!
Instructions
- Preheat the oven to 170 C /340F. Line a baking dish with parchment and grease with a little butter. Make sure the size is suitable for the the salmon fillet.
- Mix garlic, honey, lemon juice and olive oil in a bowl. Place salmon in the baking dish and season with 1/2 teaspoon of salt. Spread the honey garlic marinade on all sides.
- Place the baking dish in the oven and bake for 25 minutes.
- Mix sour cream with chopped parsley, cilantro, grated/minced garlic, lemon zest and a pinch of salt and pepper.
- Transfer the salmon to a plate and spread with the sour cream mixture when it has cooled slightly.
- Sprinkle with pomegranate seeds, pine nuts and extra chopped cilantro or parsley on top. Drizzle with olive oil and serve. You can also use dried cranberries, olives, almond flakes and more for decoration.
Notes
- Baked salmon can be stored in the refrigerator for up to 3-4 days. However, for the best quality and safety, it's advisable to consume it within 1-2 days.
- If you don't plan to consume the baked salmon within a few days, you can freeze it for longer-term storage. Wrap it tightly in plastic wrap and aluminium foil, or use a freezer-safe container. Be sure to remove as much air as possible to prevent freezer burn. Baked salmon can typically be frozen for up to 2-3 months.
Nutrition
Calories: 318kcal | Carbohydrates: 9g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 404mg | Potassium: 734mg | Fiber: 1g | Sugar: 8g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg
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