​INGREDIENTS
4 serving: 307 calories

• 1 small red onion, thinly sliced
• 1 skinned salmon fillet (about 2 pounds)
• 1/2 teaspoon salt
• 1 medium navel orange, thinly sliced
• 1 cup pomegranate seeds
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced fresh dill

DIRECTIONS

• Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
• Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

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