Zing meets bling in this citrus-glazed showstopper. Salmon gets seared in Persian Lime Olive Oil until golden, then lacquered in a sticky-sweet Pomegranate Balsamic reduction that clings like a love letter. Paired with crispy roasted Brussels sprouts, this dish is proof you can eat clean and still feel fancy.

I N G R E D I E N T S :

• 4 salmon fillets
• 4 tbsp Rocky Mountain Olive Oil Persian Lime Olive Oil
• ¼ cup Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
• 1 tbsp honey
• salt and pepper to taste
• 2 cups halved Brussels sprouts

I N S T R U C T I O N S :

1. Preheat oven to 400°F.
2. Toss halved Brussels sprouts with 2 tbsp Persian Lime Olive Oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
3. In a small saucepan, combine Pomegranate Balsamic Vinegar and honey. Simmer over medium heat for 5–7 minutes, until slightly thickened. Set aside.
4. Season salmon fillets with salt and pepper.
5. Heat 2 tbsp Persian Lime Olive Oil in a large skillet over medium-high heat.
6. Sear salmon fillets for 3–4 minutes per side, until golden and cooked through.
7. Brush the balsamic glaze over the salmon during the last minute of cooking.
8. Serve the salmon alongside roasted Brussels sprouts. Drizzle extra glaze on top if desired.