Roast Salmon with Warm Blueberry Vinaigrette
- Total Time
cooking spray2 spray(s)
unsalted butter1 tsp
uncooked shallot(s)1 large, minced
fresh blueberries1 cup(s), or frozen unsweetened and thawed
balsamic vinegar2 Tbsp
maple syrup1 Tbsp
rosemary1 tsp, chopped
table salt½ tsp, divided
uncooked wild pink salmon fillet(s)20 oz, skinless (four 5 oz pieces)
black pepper½ tsp, cracked
chives1 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