Pomegranate-roasted salmon with toffee dates and couscous

A vibrant Summer dish of succulent roasted salmon glazed with tangy pomegranate molasses. Sweet medjool dates, creamy feta, and miso-glazed aubergine mingle with giant couscous, watercress, and pea shoots, creating a celebration of colour, texture, and flavour in every bite.
By Matt Tebbutt
From Saturday Kitchen

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This pomegranate-roasted salmon with toffee dates and couscous is packed with omega-3-rich fish, fibre from vegetables, and healthy fats from seeds and olive oil. Its balance of protein, complex carbs, and fresh greens makes it a nutritious, flavour-forward main.

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Ingredients

For the pomegranate-roasted salmon

• salmon fillet 500g/1lb 2oz
• fresh thyme 1 tbsp, chopped
• garlic cloves 3, crushed
• pomegranate molasses 4 tbsp
• olive oil 2 tbsp
• salt and freshly ground black pepper

For the roasted aubergine

• aubergine 1
• miso paste 3 tbsp
• mirin 3 tbsp
• vegetable oil 2 tbsp
• sesame seeds 2 tbsp

For the toffee dates and couscous

• giant couscous 150g/5½oz
• olive oil 3 tbsp
• tahini paste 2 tbsp
• orange 1, juiced, plus ½ zested
• moscatel vinegar 1 tbsp
• Greek-style yoghurt 50g/1¾oz
• watercress 25g/1oz
• pea shoots 25g/1oz bag
• medjool dates 10, quartered
• feta 200g/7oz
• pumpkin seeds 2 tbsp
• pine nuts 2 tbsp, toasted
• salt and freshly ground black pepper

Method

Roast the Salmon

1. Preheat your oven to 200C/180C Fan/Gas 6. In a mixing bowl, toss the salmon fillet with thyme, garlic, pomegranate molasses, olive oil, salt, and black pepper.
2. Place the salmon in a roasting tray and roast for 15–20 minutes until just cooked through. Let cool slightly, then break into large pieces.

Prepare the Roasted Aubergine

3. Slice the aubergine lengthways into eight pieces with a knife. Mix miso paste, mirin, vegetable oil, and sesame seeds in a bowl. Brush the mixture over the aubergine slices.
4. Arrange on a tray and roast for 30 minutes until tender and caramelised.

Make the Toffee Dates and Couscous

5. Place the giant couscous in a mixing bowl with olive oil and a pinch of salt. Cover with freshly boiled water, cover with a lid, and let stand until the water is absorbed. Fluff with a fork.
6. In a separate bowl, combine tahini, orange juice and zest (use a zester), olive oil, moscatel vinegar, and Greek-style yoghurt. Whisk to make a creamy dressing. Season to taste.

Assemble the Dish

7. Scatter watercress and pea shoots over a serving platter. Add the quartered dates, crumbled feta, flaked salmon, roasted aubergine, and giant couscous.
8. Drizzle with the tahini dressing, sprinkle with pumpkin seeds and toasted pine nuts. Serve immediately and enjoy the explosion of flavours and textures.

Additional Notes

For a vegan version, omit the salmon and feta and add extra roasted vegetables or chickpeas.

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Suggested Wine Pairing

Majestic: La Vieille Capitelle Picpoul de Pinet

This crisp, citrus-driven white has lively acidity and saline notes, which cut through the richness of the salmon and feta while enhancing the pomegranate and date sweetness. Its freshness is perfect for Mediterranean-inspired salmon dishes.

Tesco: Finest Côtes de Gascogne

Aromatic and zesty, this blend of Colombard and Ugni Blanc brings grapefruit, green apple, and a hint of herbs, beautifully complementing the tangy pomegranate, creamy feta, and miso-glazed aubergine in this salmon couscous recipe.

Sainsbury’s: Taste the Difference Sauvignon Blanc

Vibrant with gooseberry, lime, and grassy notes, this Sauvignon Blanc lifts the herbal and citrus elements of the dish, balancing the sweet dates and salty feta for a refreshing, harmonious pairing.

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What can you serve with this

1. Grilled flatbreads – Perfect for scooping up the couscous and soaking up the dressing.
2. Charred tenderstem broccoli – Adds a smoky, green crunch that pairs well with the rich salmon and sweet dates.
3. Chopped salad – A mix of cucumber, tomato, and red onion brings extra freshness and colour.
4. Mint yoghurt – A cooling dip to complement the spices and balance the sweet and savoury notes.

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Nutri-score Health Check

This recipe scores a Nutri-score of B. The dish is rich in salmon for omega-3 fats and protein, with aubergine, watercress, and pea shoots providing fibre, vitamins, and antioxidants. Feta and olive oil add healthy fats, while dates and couscous bring natural sweetness and slow-release carbohydrates. The moderate use of cheese and seeds keeps saturated fat in check.

Positive Factors

• Salmon is an excellent source of omega-3 fatty acids and lean protein.
• Aubergine, watercress, and pea shoots supply fibre, vitamins, and antioxidants.
• Pumpkin seeds and pine nuts contribute minerals and healthy fats.

Negative Factors

• Feta adds some saturated fat and salt.
• Dates and couscous increase the carbohydrate content, though balanced by fibre and protein.

This Nutri-score has been automatically calculated from the ingredients in the recipe and is only a guide. Relish this pomegranate-roasted salmon with toffee dates and couscous as a nourishing, flavour-packed meal.