Sheet Pan Blueberry Salmon

cottercrunch.com
serves 4
​Ingredients

• 3 to 4 salmon fillets(4 to 5 ounces each or a 16 ounce fillet)
• 2 cups Brussels sprouts, quartered
• Kosher salt, divided
• 1 cup fresh blueberries
• ¼ to ⅓ light olive oil, divided
• ¼ to ⅓ cup chopped fresh basil
• 3 Tablespoons balsamic vinegar
• 2 cloves or 1 teaspoon minced garlic
• ¼ to ½ teaspoon black pepper
• 2 lemons, one juiced and one sliced

Preparation​​​

• Preheat the oven to 400F. Place the salmon fillets on a sheet pan lined with parchment paper. Arrange the Brussels sprouts around the salmon. Generously sprinkle the salmon and Brussels sprouts with salt. Set aside.
• Add the blueberries to a medium-sized bowl and mash a few times with a fork. Stir in the olive oil, basil, balsamic vinegar, garlic, black pepper, and a dash of salt.
• Drizzle 2 to 3 Tablespoons olive oil over the salmon and Brussels sprouts. Spoon the blueberry mixture over the salmon fillets.
• Squeeze fresh lemon juice on top of the salmon and veggies. Place lemon slices on top of the veggies on the sheet pan.
• Place the salmon in the oven to bake for 15 minutes. Broil for 1 to 2 minutes for extra crispy Brussels sprouts, being cautious as to not to overcook the salmon. Remove from the oven and serve immediately.
• Store leftovers in the fridge in an airtight container for up to 3 days.

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