Rich in heart-healthy omega-3 fatty acids and disease-fighting antioxidants, this festive, gluten-free recipe is perfect for a holiday meal that will delight your family and friends. Studies suggest that a diet high in omega-3 fatty acids helps prevent blood clots, stabilizes abnormal heart rhythms and improves blood pressure, factors that may explain why people who eat fish two or more times a week have a lower risk for heart attacks than those who avoid fish.

4 boneless salmon filets, skin on
2 tablespoons olive oil
2 shallots, thinly sliced into rings
2 fennel bulbs, thinly sliced
½ cup pomegranate seeds, for garnish
Minced Italian parsley or sprigs of fresh rosemary or thyme, for garnish

For the glaze
¾ cup pomegranate juice
3 tablespoons low-sodium, gluten-free soy sauce
2 garlic cloves, minced

Preheat oven to 400° F. Whisk glaze ingredients together in a large bowl. Add salmon filets and marinate for 15 minutes. Place salmon, skin-side down, in a parchment-lined roasting pan and bake for 7 minutes. Meanwhile, heat olive oil over medium-high heat in a large skillet and sauté fennel and shallots until golden and slightly softened (about 5 minutes). While the fennel and shallots are cooking, pour glaze into a small saucepan and bring to a boil over medium-high heat. Cook 3-5 minutes until thick and syrupy.

Remove salmon from oven after 7 minutes and pour half of the reduced glaze over the salmon. Arrange fennel and shallots around the salmon, season with pepper to taste and return to the oven. Bake for an additional 5-7 minutes or until the salmon is cooked to your liking. Transfer filets to four plates and pour the remaining glaze over the salmon. Top with pomegranate seeds and herbs and enjoy! Adapted from and