Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill to medium-high heat (about 400°F or 200°C) and prepare a foil packet or grilling basket for the root vegetables.

2. 2

   In a small saucepan, combine 0.5 cup (120 milliliters) pomegranate juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, and 2 tablespoons of finely chopped fresh dill, then simmer over medium heat for 8-10 minutes until slightly thickened into a glaze.

3. 3

   Toss 1.5 pounds (680 grams) of mixed root vegetables and 1 medium chopped onion with 1 tablespoon of olive oil, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, and 3 sprigs of fresh thyme, then place them in the prepared foil packet or grilling basket.

4. 4

   Season 4 salmon fillets (approximately 170 grams each) with 1 tablespoon olive oil, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper.

5. 5

   Grill the root vegetables packet on the preheated grill for 20-25 minutes, turning occasionally, until tender-crisp.

6. 6

   Place the seasoned salmon fillets, skin-side down if applicable, on the grill grates and cook for 4-6 minutes per side, brushing generously with the pomegranate-dill glaze during the last few minutes of cooking, until the fish flakes easily.

7. 7

   Remove the grilled salmon and root vegetables from the grill and let the salmon rest for 2 minutes before serving.

8. 8

   Garnish the grilled salmon with 0.25 cup (35 grams) of fresh pomegranate arils and serve immediately with lemon wedges.