Roast salmon with warm blueberry vinaigrette
2
Points®
Total time: 33 min • Prep: 15 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
This beautiful-looking fish dish can be on the table in just half an hour. The oven-roasted salmon is nicely complemented by a gorgeous yet quick blueberry sauce that's made with butter, chopped shallots, balsamic vinegar, maple syrup, and fresh rosemary. We love this sauce on pork chops or chicken thighs as well if you want to mix things up a bit. You can also try making the sauce with blackberries instead. 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.
Ingredients
Cooking spray
2 spray(s)
Unsalted butter
1 tsp
Shallot
1 large
Blueberries
1 cup(s)
Balsamic vinegar
2 Tbsp
Maple syrup
1 Tbsp
Water
2 Tbsp
Rosemary
1 tsp
Table salt
½ tsp
Uncooked wild pink salmon fillet
20 oz
Black pepper
½ tsp
Chives
1 Tbsp
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
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