Orange and pomegranate side of salmon

Mix together orange zest and
juice with pomegranate juice
and honey. In a large serving
dish or roasting tin, lay the
salmon fl esh side down and
drizzle over juice mixture.
Cover, chill and marinate
for 30min (or overnight if
possible). Preheat the oven
to 180°C (160°C fan) mark 4.
Line a baking tray with baking
parchment and grease with the
oil. Place the salmon in the
centre, skin side down.

Pour marinade into a small
pan over medium heat, bring
up to the boil, then simmer for
5-10min until reduced by half.
Brush over the salmon.

Lay orange slices over the
salmon and bake for 15-18min
until fi sh is just cooked.

Transfer salmon to a warmed
serving dish, decorate with
pomegranate seeds and serve
immediately.