Pomegranate Glazed Trout with Walnut Herb Salad

Roasted trout brushed with pomegranate molasses and honey, then topped with a fresh parsley, walnut, and lemon salad for an easy 25-minute dinner.

Prep: 10 min · Cook: 12 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb trout fillets
• 2 tbsp pomegranate molasses
• 1 tsp honey
• 0.333 cup walnuts
• 1 cup fresh parsley
• 1 whole lemon
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment. Pat the trout dry and place it skin-side down. Season with the salt and pepper. (about 5 min) — 425°F
2. Stir the pomegranate molasses and honey together. Brush the mixture evenly over the trout. (about 2 min)
3. Roast the trout until the thickest part reaches 145°F and flakes easily, about 10 to 12 minutes. (about 12 min) — 425°F
4. Toast the walnuts in a dry skillet over medium heat until fragrant, 3 to 4 minutes. Cool briefly and chop. (about 4 min) — medium
5. Chop the parsley. Zest half the lemon, then halve the lemon and squeeze 1 tablespoon juice into a bowl. Toss with the walnuts, olive oil, lemon zest, and juice. (about 5 min)
6. Spoon the walnut herb salad over the roasted trout and serve with the remaining lemon cut into wedges. (about 2 min)