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Baked Salmon With Blueberry Sauce And Vegetables
Ingredients
- 4 large wild salmon fillet, skin on
- 1 tbsp coconut oil, melted
- Sea salt and fresh cracked pepper to taste
- 20 chopped cherry tomatoes, roasted
- 8 handfuls of kale, sautéed
- 8 handfuls spinach, sautéed
- For the blueberry sauce
- 1 ½ cups frozen blueberries
- ¼ cup balsamic vinegar
- Juice and zest of 1 lemon
- 1 tsp fresh thyme, minced
- ½ cup coconut milk
- ¼ cup water
- 1/2 tsp pure vanilla extract
- 2 tbsp coconut oil
- sea salt and cracked pepper to taste
Nutritional Info
Per serving
Salmon
- Calories 298
- Protein 30g
- Carbohydrates 4.3gg
- Sugar 4.2g
- Fibre 5.2g
- Fat 16.4g
Blueberry sauce
- Calories 126
- Protein 0.6g
- Carbohydrates 8g
- Sugar 3g
- Fibre 2g
- Fat 9g
Method
- Prepare the salmon; Preheat oven to 200C and line a baking tray with foil or set an outdoor grill to medium high and cover grill with aluminium foil. In a small bowl, mix 1/2 tbsp coconut oil, salt and pepper. Brush over the salmon fillet, and let marinate.
- For the sauce place the blueberries, vinegar, lemon zest and juice, thyme, coconut milk, water and vanilla extract in a small saucepan. Bring to a boil and then reduce to simmer. Continue to simmer for 25 to 30 minutes or until the sauce reduces by half. Add in the coconut oil and cook for 5 more minutes. Season with salt and pepper.
- While the sauce is cooking, chop the tomatoes and place in the oven or the grill alongside the marinated salmon. Cook for 20 to 30 minutes or until just cooked.
- Meanwhile, add 1/2 tbsp of coconut oil to a frying pan and add the kale and spinach and sauté for 2-3 minutes. Season with salt and pepper.
- Once the salmon and tomatoes are cooked, pour the sauce over the salmon and serve with the vegetables.
Serves 4
