I found this recipe from on the @cottercrunch instagram page and knew I had to try it! I had a surplus of blueberries and basil from my local farmers market that I wanted to use last night before they spoiled, so I thought this was the perfect recipe to make.
According to Cotter Crunch this recipe is both paleo and Whole30 approved for anyone on those diets. I revised it a little because I didn’t have Brussels sprouts so I used less oil than the recipe recommends.
Superfood Roasted Salmon
- 3 to 4 salmon fillets (4-5 ounces each) or 16 oz fillet (I buy mine from Whole Foods)
- 1 cup fresh blueberries (or frozen)
- 1/4 to 1/3 cup chopped fresh basil
- 1/4 cup olive oil + 2-3 tbsp (if cooking with Brussels sprouts)
- 3 tbsp balsamic vinegar
- 2 cloves or 1 tsp minced Garlic
- 1/4 to 1/2 tsp crush black Pepper
- Sea Salt (divided)
- 2 Lemons, one juiced and one sliced
- Preheat oven to 400F
- Clean your salmon fillets and place 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. Set aside.
- Next, place your blueberries in a bowl. Mash with fork a bit.
- Add in 1/4 cup olive oil, 1/4 tsp salt/pepper, your basil, garlic, and balsamic vinegar. Mix all together.
- Drizzle another 2 -3 tbsp olive oil over your salmon and Brussels sprouts.
- Spoon the balsamic basil blueberry mixture over salmon fillets.
- 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.
- Broil for 1 -2 minutes extra to make Brussels sprouts and baked salmon skin extra crispy.
- Remove from oven. Serve and enjoy!
- 2 pounds thick asparagus, woody ends snapped off
- 2 teaspoons extra virgin olive oil
- salt, freshly ground pepper
- 1 teaspoon fresh thyme leaves (optional)
- fresh lemon juice (optional)
- Preheat oven to 400 degrees. Oil a baking sheet large enough to hold the asparagus in one layer. Place asparagus in the dish, toss with olive oil, salt and pepper.
- Place in oven and roast for 15-20 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
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