Salmon with Blueberry Sauce
Salmon with Blueberry Sauce
Serves 2
This recipe is loaded with Omega-3 fatty acids, vitamins and minerals, antioxidants, and is an excellent source of protein.
If you're following a Metabolic Balance plan, you can adjust the salmon and blueberry measurements to fit your program. If you're in Phase II Strict Conversion, omit the olive oil.
This pairs nicely with asparagus, broccoli, or a green salad.
2 4 oz. Wild Caught Salmon Fillets
1 Tbsp. Olive Oil
1 Cup Blueberries – you can use frozen if fresh aren’t available
2 Tsp. Fresh Lemon Juice
2 Cloves Garlic, minced
1 Tsp. Dried Dill
Sea Salt and Freshly Ground Black Pepper - to taste
Preheat oven to 350°.
Place the salmon on a baking sheet lined with parchment paper, brush both sides with olive oil, season with a little sea salt and freshly ground black pepper.
Bake for 20 minutes, or until the fish flakes when pierced with a fork.
While the salmon is cooking, heat a small pot over medium-high heat and add the garlic, blueberries, lemon juice, dill, and 1 tbsp. of water, cook for 10 minutes, stirring occasionally and sort of smashing the blueberries a little to release some juices.
Transfer salmon to a serving plate and pour the blueberry sauce over the fish.
Enjoy warm.
