Roast Salmon with Warm Blueberry Vinaigrette

By á-31592

WW Smart Points 5
Serves 4

Ingredients

• 2 spray(s)cooking spray
• 1 tsp unsalted butter
• 1 large uncooked shallot(s),minced
• 1 cup(s)fresh blueberries, or frozen unsweetened and thawed
• 2 Tbsp balsamic vinegar
• 1 Tbsp maple syrup
• 2 Tbsp water
• 1 tsp rosemary,chopped
• 1 ⁄2 tsp table salt, divided
• 20 oz uncooked wild pink salmon fillet(s), skinless (four 5 oz pieces)
• 1 ⁄2 tsp black pepper, cracked
• 1 Tbspchives, chopped

Preparation

Step 1

Step 1 Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.

Step 2 Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes.

Step 3 Meanwhile, sprinkle pepper and remaining 1/4 teaspoon salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.

Step 4 Serving size: 1 fillet and 1/4 cup sauce