Lemon + Pomegranate
Simple Pan Roast Salmon
paleo | gluten free | Dairy Free
This vibrant and healthy Lemon + Pomegranate Simple Pan Roast Salmon is a one-pan meal designed for ease, flavor, and clean eating. Salmon fillets are lightly seasoned with sea salt and freshly ground black pepper, then pan roasted to perfection alongside tender carrots and a bed of wilted spinach. A generous drizzle of extra virgin olive oil adds richness, while fresh lemon slices and juicy pomegranate seeds bring brightness and a touch of natural sweetness.
Paleo-friendly and packed with nutrients, this dish offers a perfect balance of healthy fats, lean protein, and colorful vegetables — all with minimal prep and cleanup. Ideal for weeknight dinners or elegant, fuss-free entertaining.
Pomegranate love.
Pomegranates are not just beautiful and delicious — they’re also packed with powerful health benefits. Known as a superfood, this jewel-like fruit is rich in antioxidants, vitamins, and anti-inflammatory compounds, making it a smart addition to a healthy diet.
Not only filled with vitamin C and good for your skin – I love the pop of color and that literal pop when you chew them. They are great to sprinkle on top of a salad, and to use as a garnish for your Fall meals. Plus they are great to brighten up kids lunches – my girls would eat them by the handfuls if they could.
My favorite kitchen tools I used in this recipe
You will like these salmon recipes too.
Pro Tips.
How do I get that brown and crispy salmon? Use a quality pan – a pan that distribute heat evenly always helps. Heat up your pan on medium/high heat. When the pan is heated, add in a small amount of oil. Swirl the oil around. Make sure your salmon is seasoned with salt and pepper. Carefully place one piece of salmon skin side up. Don’t move, touch or flip the salmon for 4 minutes. Using a fish spatula, like the one above, carefully flip the salmon over – I like to use my free hand to help with the flipping part. Cook for an additional 6 minutes – or until the salmon is cooked to your liking and the skin underneath is crispy.
Do I serve the salmon with the skin on or off? This is a personal preference. For my clients and for my family, I like to take the skin off. It is less work for the person eating the salmon. They don’t have to pick around the skin. And totally random, but I don’t like the look of skin on a plate.
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!
You might also like
Hi, I'm Kat. Thanks for being here.
I’m a Personal Chef in Colorado. Here is where I share all the recipes I make for my clients with YOU.
We all need help with meal prepping and planning – search One Pan Dinners for ideas like this one and Cookies – you won’t know they are Paleo friendly. Recipes my kids ask on repeat, like this one and Meal Prep tricks – like this mouth watering recipe.
Look around and stay awhile. I’m happy you are here.
It still surprises me…check out the most popular recipe
One Response