blueberry baked salmon
Summer is berry season and I love to get wild salmon from the local fisherman who returns to Vermont from Alaska each summer.
This combination is delightful. Enjoy!
BLUEBERRY BAKED SALMON
You will need:
1 pound salmon fillets
2 large zucchini, chopped into 1/4 inch crescents
1 cup blueberries (fresh or frozen)
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
3 cloves garlic, minced
Salt to taste
Preheat oven to 400 degrees.
Oil a baking / cookie sheet with olive oil and place salmon on top.
Chop zucchini and add it to the salmon.
Generously sprinkle sea salt on top of salmon and veggies. Set aside.
Now, place all the other ingredients in a bowl and mash them together with a fork or wooden spatula.
Spoon the balsamic basil blueberry mixture over salmon and zucchini.
Place the dish in the oven and bake for 15 minutes.
Remove from oven. Serve and enjoy!
