This was hit and miss. I kinda felt like the salmon with pemegranate was two great tastes that don't taste very good together, although I liked the salad. Symbol liked both, at least.

Glazed Salmon with Black-Eyed Peas, Walnuts, and Pomegranate

Cook's Country October/November 2020 (recipe card)

Ingredients

• 450g cooked black-eyed peas, drained and rinsed
• 120mL pomegranate seeds
• 120mL hazelnuts, chopped and toasted
• 120mL fresh parsley and/or cilantro, minced
• 4 green onions, sliced thin
• 30+30mL pomegranate molasses, divided
• 1½ tbsp + ½ tsp olive oil, divided
• 2 tbsp lemon juice
• ⅛+½ tsp salt, divided
• ¼+½ tsp pepper, divided
• 700-900g of skin-on salmon filets

Directions

1. In a large bowl, combine peas, pomegranate seeds, hazelnuts, greens, green onions, 30mL of pomegranate molasses, 1½ tbsp of oil, the lemon juice, ⅛ tsp of salt and ⅛ tsp of pepper. Stir together, adjust salt and pepper to taste, and set aside to let flavours meld.
2. Line a large baking sheet with foil or silicone. Arrange salmon, skin side down.
3. Whisk together remaining molasses, oil, salt, and pepper and brush over tops of salmon.
4. Bake at 450°F on the upper middle rack until cooked through, 10-15 minutes.