Orange Pomegranate Salmon

June 30, 2021

Share This Post

Ingredients

1 small red onion, thinly sliced
1 skinned salmon fillet (about 2 pounds)
1/2 teaspoon salt
1 medium navel orange, thinly sliced
1 cup pomegranate seeds
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh dill

Directions

Preheat oven to 375°. Place a 28×18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

Nutrition Facts

4 ounces cooked salmon: 307 calories, 19g fat (3g saturated fat), 76mg cholesterol, 274mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 fruit.

Recipe sourced from Tasteofhome.com

Genes

B12 Insufficiency and Folate – a Crucial Factor in Pregnancy

We already know that vitamin B12, or cobalamin, is an essential nutrient for pregnancy, because it is important for cell growth and baby development. Specifically, ...

MTHFR

Top 20 Folate Containing Foods

While MTHFR gene mutations can inhibit the conversion of folate you eat (dihydrofolate) into the active folate (5-MTHF), is it still vitally important to consume ...