Roasted Pomegranate-Chipotle Salmon


 

½ c. the original roasted raspberry chipotle sauce
2 tbsp. 100% pomegranate juice
1 tbsp. white wine vinegar
4 tbsp.  olive oil, divided
4 tsp. coarsely ground fish and seafood seasoning, divided
4 (4- to 6-oz.) portions salmon, 1½ to 1¾ in. thick
1 (24-oz.) pkg. petite medley potatoes, halved
1 (12-oz.) pkg. Brussels sprouts, halved
4 carrots, peeled, halved lengthwise and cut into 3-in. pieces
1 medium red onion, halved and cut into wedges
Pomegranate arils, for garnish
Fresh dill, for garnish
salt

Preheat oven to 450 degrees. Spray a 15×11-in. rimmed baking pan with cooking spray; set aside.

Whisk together raspberry chipotle sauce, pomegranate juice, vinegar, 1 Tbsp. oil and 2 tsp. seafood seasoning in a small bowl; set aside.

Pat salmon dry with paper towels. Place salmon in a large resealable plastic bag. Pour ½ cup sauce mixture over salmon; seal bag. Set aside remaining sauce mixture for serving. Turn bag to evenly coat salmon with sauce mixture. Marinate salmon in refrigerator for 20 to 30 minutes, turning bag halfway through.

Toss potatoes, Brussels sprouts, carrots and onion with remaining 3 Tbsp. oil and remaining 2 tsp. seafood seasoning on prepared baking pan until coated. Spread vegetables in a single layer.

Roast vegetables for 30 to 35 minutes or until carrots are fork-tender. Remove salmon from marinade; discard marinade in bag. Nestle salmon on the pan between vegetables. Roast for 14 to 16 minutes or until salmon reaches 145 degrees.

To serve, brush salmon with remaining sauce mixture. Garnish with pomegranate arils and dill, if desired. Season to taste with salt.

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