Blueberries and lemon are the perfect sweet and tangy sauce to bring out the flavors in a delicious savory salmon. The sticky glaze is made with Olive Tree's Blueberry Balsamic Vinegar then our Meyer Lemon Olive Oil is drizzled over the roasted veggies. Don't worry, it only looks fancy...it's a 20-minute one-dish, super-easy, superfood that feeds your brain and body!
- 3 to 4 salmon fillets (4–5 ounces each)
- 2 cups brussels sprouts (quartered)
- ½ cup fresh blueberries
- 5-6 sprigs of fresh thyme
- 1 tbsp. granulated sugar
- 1 1/2 tbsp. Olive Tree Blueberry Balsamic Vinegar
- 2 tsp. lemon juice
- 1/4 tsp. salt
- Sea Salt
- 1 tbsp Olive Tree Meyer Lemon Olive Oil
- 1/4 tsp. ground black pepper
- 2 Lemons, one juiced and one sliced
Preheat oven to 400F
In a small sauce pot, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and ¼ teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce will reduce and thicken.
Clean your salmon fillets. Pat salmon filets dry with paper towels and place fish skin side down on lined sheet pan.
Clean and chop your Brussels sprouts. Place on pan with salmon.
Generously sprinkle sea salt on top of salmon and veggies.
Brush a thin layer of the blueberry glaze onto the salmon.
Drizzle 1 tbsp Meyer Lemon Olive Oil over your Brussels sprouts.
Squeeze fresh lemon on top of salmon and veggies. Place lemon slices on top of veggies on the sheet pan. Sprinkle with extra black pepper.
Place in oven and bake for 15 minutes.
Brush an additional thin layer of glaze on the fish. Place back under the broiler for an additional 1-3 minutes to make Brussels sprouts and baked salmon skin extra crispy.. Once cooked, the salmon should flake when pressed with a fork, but not be dry.