Roast salmon with warm blueberry vinaigrette
1 large, minced
1 cup(s), or frozen unsweetened and thawed
1 tsp, chopped
½ tsp, divided
Uncooked wild pink salmon fillet(s)
20 oz, skinless (four 5 oz pieces)
½ tsp, cracked
1 Tbsp, chopped
- Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.
- Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes.
- Meanwhile, sprinkle pepper and remaining 1/4 teaspoon salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.
- Serving size: 1 fillet and 1/4 cup sauce