Salmon & Pomegranate Mint Salsa

Roasted salmon, with its honey-coconut crust and pomegranate mint salsa, creates an incredibly fresh flavor that’s hard to forget. 


  • 1 piece wild salmon fillet 
  • 1 tablespoon raw honey 
  • 1 tablespoon organic unrefined coconut oil, melted 
  • Pink Himalayan or Celtic sea salt
  • Freshly cracked pepper 


  • 1/4 cup pomegranate seeds (conventional is fine given the fruit’s thick exterior) 
  • 1/8 cup organic shallots, chopped finely 
  • Juice of 1/2 lime 
  • Pink Himalayan or Celtic sea salt
  • 1/8 cup organic mint, julienned


  • Oven: preheated to 450 degrees
  • Basting or pastry brush (alternatively, use your hands)


Preheat the oven to 450 degrees.

Mix the honey and coconut oil together in a small bowl. Brush the top of the salmon with the mixture and sprinkle salt and pepper on top. 

Roast for 14 minutes or until the salmon begins to brown. 

While the salmon is cooking, mix together the pomegranate seeds, shallots, lime juice, and salt in a small bowl. 

Plate the salmon, garnish with the ‘salsa’ and sprinkle fresh mint on top. 

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