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Pomegranate Salmon Tray Bake

with Yogurt Sauce

  • All Salmon
  • One-pot
  • Slow roast
  • Wheat/Gluten free
  • Weeknight cooking
  • Active Time:15 min
  • Total Time:35 min
  • Servings:2
  • Difficulty:Easy
Photo by Julia Gartland

Pomegranate molasses is pomegranate juice that has been reduced to a syrupy consistency. It is readily available in many supermarkets or Middle Eastern  stores and lends a sweet-tart flavor to the glaze. Syrupy aged balsamic vinegar or saba (vin cotto) make good substitutes.


  • ½ pound green beans, trimmed

  • 1 tablespoon extra virgin olive oil, plus more for drizzling

  • 1 large portion king, sockeye, or coho salmon (10 to 12 ounces), pin bones removed Available In Our Premium Subscription Box

  • Salt and freshly ground pepper

  • ¼ teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • 2 tablespoons pomegranate molasses (see ProTips)

  • 1 tablespoon honey

  • ¼ cup plain full-fat Greek yogurt or labneh

  • 1 Persian cucumber, grated

  • 1 tablespoon pomegranate seeds (optional)

  • 1 tablespoon chopped fresh mint or dill  plus more for garnish

  • Warm pita or naan for serving


Prep the Salmon and Beans

Preheat the oven to 350°F and position a rack in the center. On a large oiled or parchment-lined baking sheet, toss the green beans with 1 tablespoon of oil and season with salt and pepper. Make room for the salmon and place it skin-side down on the pan. Drizzle the salmon with oil then sprinkle it with the coriander, cayenne, and a pinch of salt and pepper. Rub the mixture to coat the salmon evenly.

Roast the Salmon and Beans

In a small bowl, combine the pomegranate molasses, honey, and ¼ teaspoon salt. Brush the salmon with some of the glaze and roast until the green beans are tender and the salmon registers 120°F on an instant-read thermometer, about 20 minutes. Brush the salmon with the remaining glaze halfway through cooking.

Make the Yogurt Sauce

Meanwhile, in another small bowl, combine the yogurt, cucumber, pomegranate seeds (if using), and mint, then season with salt.

Finish and Serve

Divide the salmon and green beans between two plates and drizzle lightly with olive oil. Serve the yogurt sauce and naan alongside.

Premium Seafood Subscription Box delivery of halibut and sockeye portions
Premium Seafood Subscription Box delivery of halibut and sockeye portions

Premium Seafood Subscription Box

$159 / box 4.5 lbs

Pro Tips

Pair it Up

Break out a bottle of light-bodied red like pinot noir or gamay to match the bold flavors of this rich, Moroccan-inspired salmon dish. A buttery chardonnay is also a great choice.

Level It Up

If finding pomegranate molasses is a challenge, you can make your own. In a saucepan over low heat, simmer 2 cups bottled pomegranate juice with ¼ cup sugar until the mixture reduces to ½ cup of syrup, about 30 minutes. Keep a close eye on it and stir occasionally to prevent scorching.


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