Blueberry Glazed Salmon with Brussels Sprouts

1-2 lbs salmon (or individual fillets)

1 lb Brussels sprouts, halved

drizzle of olive oil

1 ½ tsp of salt

lemon slices

Blueberry Sauce

1 10 oz. package of frozen blueberries

½ cup balsamic vinegar

Place your salmon and Brussels sprouts on a sheet pan. Drizzle oil over all of it and sprinkle salt on top.

Put your sheet pan into a COLD oven and then turn oven to 400°. Cook for 25 minutes. While waiting, take blueberries and balsamic vinegar and place in a small pot. Bring to a boil and then turn heat to medium. Let slowly boil, stirring every few minutes.

When you have 5 minutes left of cooking time, spoon blueberries over fish and place lemon slices on top. Let finish cooking then enjoy.



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