Pomegranate Molasses Salmon w/Toasted Walnuts Recipe (with Video)

Preparation
1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts in olive oil, salt, and pepper.
3. Spread them on a baking sheet and roast for about 20-25 minutes, or until they’re tender and slightly crispy.
4. While the Brussels sprouts are roasting, toast the walnuts in a dry pan over medium heat with a little oil, rosemary, and salt until they become fragrant. Be sure to keep an eye on them to prevent burning.
5. Season the salmon fillets with salt and pepper.
6. In a separate pan, heat some olive oil over medium-high heat.
7. Cook the salmon for about 4-5 minutes per side or until it’s cooked to your desired level of doneness.
To Serve
1. To serve, place the roasted Brussels sprouts on the plate, top with the cooked salmon fillets, and sprinkle with toasted walnuts and pomegranate seeds.
2. Drizzle your homemade pomegranate molasses (blended pomegranates and honey, heated) over the entire dish.
3. Enjoy.