Pomegranate molasses is pomegranate juice that has been reduced to a syrupy consistency. It is readily available in many supermarkets or Middle Eastern stores and lends a sweet-tart flavor to the glaze. Syrupy aged balsamic vinegar or saba (vin cotto) make good substitutes.

• ½ pound green beans, trimmed
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 large portion king, sockeye, or coho salmon (10 to 12 ounces), pin bones removed 
• Salt and freshly ground pepper
• ¼ teaspoon ground coriande
• ¼ teaspoon cayenne pepper
• 2 tablespoons pomegranate molasses (see ProTips)
• 1 tablespoon honey
• ¼ cup plain full-fat Greek yogurt or labneh
• 1 Persian cucumber, grated
• 1 tablespoon pomegranate seeds (optional)
• 1 tablespoon chopped fresh mint or dill plus more for garnish
• Warm pita or naan for serving

Preheat the oven to 350°F and position a rack in the center. On a large oiled or parchment-lined baking sheet, toss the green beans with 1 tablespoon of oil and season with salt and pepper. Make room for the salmon and place it skin-side down on the pan. Drizzle the salmon with oil then sprinkle it with the coriander, cayenne, and a pinch of salt and pepper. Rub the mixture to coat the salmon evenly.

In a small bowl, combine the pomegranate molasses, honey, and ¼ teaspoon salt. Brush the salmon with some of the glaze and roast until the green beans are tender and the salmon registers 120°F on an instant-read thermometer, 15 to 20 minutes, depending on thickness of fillet. Brush the salmon with the remaining glaze halfway through cooking.

Meanwhile, in another small bowl, combine the yogurt, cucumber, pomegranate seeds (if using), and mint, then season with salt.

Divide the salmon and green beans between two plates and drizzle lightly with olive oil. Serve the yogurt sauce and naan alongside.

Break out a bottle of light-bodied red like pinot noir or gamay to match the bold flavors of this rich, Moroccan-inspired salmon dish. A buttery chardonnay is also a great choice.

If finding pomegranate molasses is a challenge, you can make your own. In a saucepan over low heat, simmer 2 cups bottled pomegranate juice with ¼ cup sugar until the mixture reduces to ½ cup of syrup, about 30 minutes. Keep a close eye on it and stir occasionally to prevent scorching.