Slow-Roasted Salmon with Pomegranate & Fennel Salsa

High-quality, sustainably caught wild salmon is rich in heart-healthy omega-3 fatty acids, which help lower blood triglycerides (lipids that store unused calories) and blood pressure.


Prep Time
20 min
Cook Time
5 min
25 min


  • 4 4-oz boneless, skinless wild salmon fillets
  • 4 tsp olive oil, divided
  • 1/4 tsp sea salt
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp fresh ground black pepper
  • 2 cups cooked brown rice
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp coarsely chopped fennel fronds
  • 2 green onions, finely chopped


  • 2 tbsp coarsely chopped fennel fronds
  • 1 large fennel bulb, trimmed, halved
lengthwise and cut into ¼-inch dice
  • 3/4 cup pomegranate arils
  • 1 jalapeño chile pepper, seeded and minced
  • 2 green onions, finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • Fresh ground black pepper, to taste


  1. Preheat oven to 275ºF. Line a rimmed baking sheet with parchment paper. Arrange salmon on baking sheet and rub tops of fillets with 2 tsp oil, 1/4 tsp salt, cayenne and ½ tsp black pepper, dividing evenly. Transfer to oven and bake until salmon is opaque at thickest part, 17 to 20 minutes.
  2. Meanwhile, prepare salsa: In a large bowl, combine all salsa ingredients and set aside.
  3. About 5 minutes before salmon is done cooking, prepare rice: In a wok or large sauté pan with curved sides, heat remaining 2 tsp oil on medium-high, swirling to coat bottom of pan. Add rice and cook, stirring constantly, until grains are coated with oil, about 1 minute. Add broth and bring to a boil. Stir until most liquid is absorbed, about 3 minutes. Add 2 tbsp fennel fronds and green onions and toss to combine. Cook until heated through, about 30 seconds; immediately remove from heat. Divide rice among serving plates, top with salmon and spoon salsa over top, dividing evenly.

Nutrition Information

  • Serving Size 1/2 cup rice, 1 salmon fillet, 1/3 cup salsa
  • Calories 368
  • Carbohydrate Content 35 g
  • Cholesterol Content 62 mg
  • Fat Content 13 g
  • Fiber Content 5 g
  • Protein Content 27 g
  • Saturated Fat Content 2 g
  • Sodium Content 459 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g