Blueberry Salmon

This week kicks off our Gluten Free AND Dairy Free week so found lots of new recipes!!  This was delicious!!!  (Evan didn't like the blueberries being on his fish hahaha)  It was super good but leftovers were tough to eat hahaha  It looked moldy hahaha  BUT great quick work week dinner!!!

Ingredients:

• 3 to 4 salmon fillets (4 to 5 ounces each or a 16 ounce fillet)
• 2 cups Brussels sprouts, quartered
• Kosher salt, divided
• 1 cup fresh blueberries
• 1/4 to 1/3 light olive oil, divided
• 1/4 to 1/3 cup chopped fresh basil
• 3 Tablespoons balsamic vinegar
• 2 cloves or 1 teaspoon minced garlic
• 1/4 to 1/2 teaspoon black pepper
• 2 lemons, one juiced and one sliced

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Instructions

1. Preheat the oven to 400F. Place the salmon fillets on a sheet pan lined with parchment paper. Arrange the Brussels sprouts around the salmon. Generously sprinkle the salmon and Brussels sprouts with salt. Set aside.
2. Add the blueberries to a medium-sized bowl and mash a few times with a fork. Stir in the olive oil, basil, balsamic vinegar, garlic, black pepper, and a dash of salt.
3. Drizzle 2 to 3 Tablespoons olive oil over the salmon and Brussels sprouts. Spoon the blueberry mixture over the salmon fillets.
4. Squeeze fresh lemon juice on top of the salmon and veggies. Place lemon slices on top of the veggies on the sheet pan.
5. Place the salmon in the oven to bake for 15 minutes. Broil for 1 to 2 minutes for extra crispy Brussels sprouts, being cautious as to not to overcook the salmon. Remove from the oven and serve immediately.
6. Store leftovers in the fridge in an airtight container for up to 3 days.