Ingredients

The following ingredients have 4 Servings
  • 3 to 4 salmon fillets (4-5 ounces each) or 16 oz fillet (We use Sizzlefish Atlantic Salmon)
  • 2 cups brussels sprouts (quartered)
  • 1 cup fresh blueberries (or frozen)
  • 1/4 to 1/3 cup chopped fresh basil
  • 1/4 to 1/3 olive oil (divided)
  • 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

Instruction

  • 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!