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
Ingredients
- 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
Instructions
- 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!
I served this salmon with my favorite recipe for Roasted Asparagus from the New York Times. Conveniently, it cooks for around the same time and the same temperature as the salmon! They paired really nicely in the dinner I made.
Ingredients:
- 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)
Instructions:
- 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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