Salmon gets its gorgeous pink hue from astaxanthin, a powerful antioxidant. Couple that with antioxidant-rich pomegranate for a beautiful and beautifying meal.
2 6-ounce salmon filets
¼ cup pomegranate balsamic vinegar reduction (available at specialty food stores or online)
¼ cup pomegranate arils
½ cup microgreens
Sea salt and freshly ground black pepper
Pat the salmon dry with paper towels and season with sea salt and freshly ground black pepper. Heat a two-count of olive oil over medium-high heat in a large skillet. Sear the salmon on both sides for about two minutes per side. It will continue to cook after you remove it from the heat. The interior should still be a darker pink, but the flesh should flake relatively easily.
Drizzle pomegranate balsamic reduction around the plate and garnish with microgreens and pomegranate arils. For a full meal, whip up a batch of our purple and gold mashed potatoes.
315 calories, 1g carbohydrates, 18g fat, 34g protein, 321mg sodium, 0g sugar