2

Roast Salmon with Warm Blueberry Vinaigrette

Total Time
33 min
Prep
15 min
Cook
18 min
Serves
4
Difficulty
Easy
Ingredients

cooking spray

2 spray(s)

unsalted butter

1 tsp

uncooked shallot(s)

1 large, minced

fresh blueberries

1 cup(s), or frozen unsweetened and thawed

balsamic vinegar

2 Tbsp

maple syrup

1 Tbsp

water

2 Tbsp

rosemary

1 tsp, chopped

table salt

½ tsp, divided

uncooked wild pink salmon fillet(s)

20 oz, skinless (four 5 oz pieces)

black pepper

½ tsp, cracked

chives

1 Tbsp, chopped

Instructions

  1. Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.
  2. 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.
  3. 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.
  4. Serving size: 1 fillet and 1/4 cup sauce
Notes
If you prefer, you can grill the salmon rather than bake it. Just spray the fish with cooking spray and grill over medium heat for about 4 minutes per side.

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