• Toss carrots with 1 tbsp olive oil and 1/4 tsp each salt and pepper. Arrange in a single layer on a rimmed sheet pan; roast at 400° for 12 min.

  • Meanwhile, bring bulgur plus 1/2 tsp salt and 2 cups water to a boil, then simmer 10 to 12 min.

  • Pat dry salmon fillets. Brush skin side with 1 tbsp olive oil. Flip and brush each fillet with 1 tsp pomegranate molasses and sprinkle with salt and pepper. Stir carrots and move to one side of pan. Add salmon, skin side down, and roast 12 minutes more. Let rest 5 min, then flake into large pieces.

  • Toss with bulgur, carrots and feta. Drizzle with additional pomegranate molasses.

Nutrition Facts

551 calories; 23 g total fat; 854 mg sodium. 41 g carbohydrates; 46 g protein;