This skillet is filled with lots of zucchini and spinach and coated in a creamy sauce that is extra delicious. The salmon is simply pan seared and topped with basil and red pepper flakes to bring a little herby and a little spicy flavor to the dish. And the bonus? It’s all in one big, easy skillet.
It fills me with so much pride to see our seafood showcased so spectacularly and honored in such an important family and cultural tradition. The Feast of the Seven Fishes is an Italian Christmas Eve tradition of preparing a seven-course seafood meal.
This salmon is super festive with the pomegranate arils, and well you can never go wrong with a pomegranate and Brussels sprout combo for the holidays. The honey pomegranate glaze is melt in your mouth amazing. This salmon is so pretty and perfect to serve to guests and holiday meals.
I love this recipe because all the prep is done in advance, which means you can can fully enjoy an evening with good friends and good food. I add fresh orange juice into the marinade instead of lemon so the acid doesn't affect the delicate salmon while marinating. However, some lemon on the grill and a squeeze right before serving gives it the perfect pop!