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Lemon and Herb Roast Salmon with Pomegranate

🌙 Dinner🍲 Main course🍗 Roast🎄 Christmas
A festive roast salmon topped with jewel-like pomegranate and rosemary, served with a bright lemon yogurt sauce for a snowy holiday finish.
20 min prep20 min cookEasy6 servings
Ingredients
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Method
1
Preheat the oven to 200°C.
2
Line a rimmed baking tray with baking paper.
3
Pat the salmon dry with paper towels.
4
Place the salmon skin-side down on the tray.
5
Mix the olive oil, lemon zest, dill, parsley, chopped rosemary, salt, and pepper in a small bowl.
6
Spread the herb mixture over the salmon.
7
Roast the salmon until it flakes easily and reaches 63°C at its thickest point, about 18 to 20 minutes.
8
Stir the yogurt with 1 tablespoon of lemon juice.
9
Spoon the yogurt onto a serving platter in a loose, snowy ribbon.
10
Transfer the salmon onto the platter.
11
Scatter the pomegranate seeds over the salmon.
12
Arrange the rosemary sprigs among the pomegranate seeds to create red-and-green holiday accents.
13
Serve with the remaining lemon juice.
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