Lemon + Pomegranate
Simple Pan Roast Salmon
paleo | gluten free | Dairy Free
Bright + Healthy Lemon Pomegranate Pan Roasted Salmon
This Lemon Pomegranate Pan Roasted Salmon is the kind of vibrant, nourishing weeknight meal that delivers big flavor with minimal effort. Perfectly seasoned salmon fillets are pan roasted until crisp on the outside and tender inside, creating the type of crispy salmon everyone loves. They’re paired with sweet roasted carrots and a bed of wilted spinach for a colorful, nutrient-packed plate that feels both elegant and effortless.
Fresh lemon slices brighten the dish, while juicy pomegranate seeds add natural sweetness and a jewel-like finish. This is the ultimate one pan salmon recipe for busy days, cozy dinners, or simple entertaining.
Pomegranate love.
Why Pomegranates Make This Dish Shine
Pomegranates aren’t just pretty—they’re a powerhouse ingredient. Known for their antioxidants, vitamin C, and anti-inflammatory benefits, they add delicious texture, flavor, and color to this lemon pomegranate salmon. I love sprinkling pomegranate seeds over salads, fall dishes, and even in my kids’ lunches. My girls would eat them by the handful if they could!
In this recipe, they add the perfect pop of brightness to the rich flavor of the pan roasted salmon.
My favorite kitchen tools I used in this recipe
You will like these salmon recipes too.
Tips for the Best Crispy Salmon
Getting that restaurant-quality crispy salmon is easier than you think:
1. Use a good pan.
A heavy, even-heating pan makes a huge difference in how your salmon cooks.
2. Heat the pan before adding the oil.
Medium-high heat is ideal for that golden, crisp sear.
3. Don’t touch the salmon at first.
Place it skin side up, and leave it alone for 4 minutes. No moving, nudging, or flipping.
4. Flip carefully.
A fish spatula gives you control—use your free hand to support the fillet.
5. Finish cooking skin side down.
Another 6 minutes (or until cooked to your liking) will give you perfectly crisp skin and tender, flaky salmon.
As for serving the salmon with the skin on or off—it’s completely personal preference. For my clients (and my own family), I usually remove the skin so nobody has to work around it at the table… plus, I don’t love the look of skin on the plate.
Pro Tip:
If you want even crispier salmon, pat the fillets dry before seasoning. Moisture is the enemy of a good sear, and this small step makes a huge difference.
For more bright, healthy meals and one-pan recipes, make sure to follow along on Instagram @whitesparrowfoodco!
Lemon + Pomegranate Simple Pan Roast Salmon
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Succulent wild salmon fillets are lightly seasoned with sea salt and freshly ground black pepper, then roasted to perfection alongside tender carrots and a bed of wilted spinach.
Ingredients
- 2-4 filets salmon
- salt and pepper
- 1 teaspoon olive oil
- 1 tablespoon salted butter
- 2 carrots, peeled in strips
- 1 large package fresh spinach
- 1/3 cup fresh pomegranate seeds
- juice from 1/2 lemon
- zest from 1/2 lemon
Instructions
- Heat up a skillet over medium high heat. Sprinkle the salmon filets with salt and pepper. When the pan is hot, drizzle in the olive oil and swirl around the pan.
- Add the salmon, flesh side down (skin side up) to the hot pan. Let brown for 4 minutes. Carefully flip over using a spatula. Turn the heat to medium. Let cook for 6 minutes or until the salmon is cooked through to your liking.
- Remove the salmon from the pan – place on a plate and set aside. Return the pan back to the heat. Quickly wipe the pan with a papertowel – doesn’t need to be completely clean – I just like starting with fresh pan when chaning the fat type (oil to butter).
- Add the butter and swirl around. Add in the spinach and carrots. Saute for 1-2 minutes or until the spinach is just wilted. Turn the heat off. Sprinkle with salt and pepper. Stir in the lemon juice and zest.
- Plate beginning with the spinach and carrots and top with the salmon.
Notes
To remove the skin from the salmon before serving. Use a sharp knife or fish spatula to seperate the skin and the flesh of the salmon. Carefully and slowly, move it along the piece of salmon until the skin is removed and discard.
- Prep Time: 5
- Cook Time: 15
- Category: seafood
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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