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Orange and pomegranate salmon Recipe

Festive food is the best kind of food, and this delicious salmon dish is no exception.

Cooked up by the team at Taste of Home, it brings together wonderful zesty notes from the orange with a lovely freshness from the onion and dill.

It’ll look pretty impressive too, with plenty of bold colours that’ll really brighten your table.

Try serving it with baby potatoes and asparagus to create an unforgettable festive feast.

Nutritional content

Servings: 4 people

Cook time: 35 minutes


1 red onion, sliced

1 skinned salmon fillet (about 2lb)

1/2 tsp salt

1 orange, thinly sliced

1 cup pomegranate seeds

2 tbsp olive oil

1 tbsp fresh dill, minced


  1. Preheat the oven to 190℃. Put some baking foil on a large baking tray, then place the onion slices in a single layer on the foil.

  2. Put the salmon on top, sprinkle with salt and arrange the orange slices on top. Sprinkle with pomegranate seeds and drizzle with oil, then put the second piece of foil on top of the fish, bringing the foil edges together and sealing it, forming a large packet.

  3. Put in the oven and bake for around 25-30 minutes, until the fish starts to flake easily with a fork.

  4. Take the fish from the oven, put it on a serving plate, and sprinkle it with dill before serving.


To store: Once it’s fully cool, put any leftovers in an airtight container and keep it in the fridge for up to 3 days.


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