Baked salmon & potatoes

Ingredients:

For the salmon

- 1 kg (2lb) salmon fillet ( fresh or frozen)

- 1/4 cup pomegranate molasses

- 1/4 olive oil

- 4 tablespoons lemon juice

- 1 teaspoon lemon zest

- 1 teaspoon garlic powder

- 1 teaspoon cumin

- 1 teaspoon sumac

- 1 teaspoon dried/ground coriander

- 1 teaspoon Aleppo pepper

- 1 teaspoon salt, or to taste

- fresh thyme leaves

- sliced lemon, skin-on

For the potatoes

- 1 kg (2lb) small potatoes

- 1/4 cup olive oil

- 1 teaspoon salt

- 1 tablespoon sumac

Directions:

- Place the salmon fillets in a baking tray.

- Mix all the marinade ingredients, till well combined. Pour it to cover the salmon. Add the fresh thyme and sliced lemon on top.

- Bake in a preheated oven on 350 F, for 20 minutes. Or till fully cooked, but not dry.

- Boil the potatoes in salted water, till a fork inserted easily. For about 15 minutes.

- Slice the potatoes in half, place it on a sheet lined with parchment paper. Drizzle with olive oil, salt, and sumac.

- Bake in a preheated oven at 350 F, for 30 minutes, broil for the last 2 minutes.