Put the salmon skin-side down on a large baking sheet. Mix the pomegranate molasses, 1/2 tbsp olive oil and half the lime juice with a good pinch of salt and a few grinds of black pepper in a small bowl, then brush the mixture all over the flesh of the salmon. Chill for at least 20 mins, or overnight if you can.

Heat the oven to 200C/180C fan/gas 6. Mix the pomegranate seeds with the parsley, mint, red onion, remaining lime juice and olive oil in a bowl, and set aside.

Roast the salmon, uncovered, for 10-12 mins, until cooked through. You can check this by poking a knife into the fillet and ensuring the fish flakes easily. Top the salmon with the salsa, and serve with couscous or steamed green veg, if you like.