1 tangerine, sliced
1 lemon, sliced
½ grapefruit, sliced
1 lime, sliced
½ orange, sliced
¼ cup olive oil
1 tablespoon cajun seasoning
2 tablespoons of pomegranate syrup
14 ounces of salmon fillet
- Add the olive oil, Cajun seasoning, and pomegranate syrup to a small bowl. Mix until even and set aside.
- Place the citrus slices on the bottom of a baking tray. Season with fresh thyme to taste and add the salmon fillet on top.
- Drizzle with pomegranate dressing, season with salt and pepper and top with more fresh thyme. Bake for 15 minutes at 350⁰F/175⁰C.
- Serve the salmon on a bed of baked citrus slices. Garnish with lime wedges and more thyme, if you want.