An adaptation of Adeline Waugh’s recipe from Style at Home
Time: 25 min
Servings: 2

INGREDIENTS
For the Salmon

• 3 garlic cloves, minced
• 1 tbsp honey
• 2 tbsp pomegranate molasses
• 2 tsp A Spice Affair’s Sumac
• Pink Himalayan Salt, to taste
• 2 salmon fillets (240 g each)

For Serving

• your choice of greens or Zaatar chimichurri sauce (recipe below)
• 2 tbsp pomegranate seeds

For the Zaatar Chimichurri Sauce (optional)

• 2 garlic cloves
• 1 bunch fresh parsley
• 5 tbsp extra-virgin olive oil
• 2 tsp white wine vinegar
• 1⁄2 tsp Pink Himalayan Salt
• 1⁄4 tsp A Spice Affair’s Zaatar
• 1 tbsp pomegranate seeds

DIRECTIONS

For the Salmon

1. Preheat oven to 180 ̊C.
2. Line a baking tray with baking paper and place salmon on the baking tray.
3. Combine garlic, honey, pomegranate molasses, A Spice Affair’s Sumac and Pink Himalayan Salt in a small bowl. Spoon marinade onto the salmon and gently spread to coat each filet. Bake for 15 minutes, or until the flesh flakes and is just cooked through.

For the Zaatar Chimichurri Sauce

4. Combine all ingredients in a blender and pulse until a thick sauce forms. Add more Zaatar if desired.
5. Place salmon on a bed of greens or Zaatar chimichurri sauce and top with pomegranate seeds. Bon appétit!