Name: Salmon and Blueberries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ to 2 pounds filet of wild salmon (such as Sockeye Salmon); 3 tablespoons extra-virgin olive oil; 1 pint of fresh blueberries (you can use approx. 2 cups of frozen blueberries instead); 2 teaspoons chopped fresh rosemary; 2 cloves garlic; 1 lemon; Sea salt and freshly ground pepper (to taste)

Salmon and Blueberries

A delicious, protein-rich recipe you can have for any “pit stop”—great for a lunch or dinner pit stop that keeps you on track.

Why This Recipe?
What’s good for the bears, is better for you too. In Alaska, bears alternate between berries and salmon to get in the protein, fats, and plant nutrients they need to thrive. Both are especially beneficial for memory and overall cognitive function as well as to help promote a healthy inflammatory response.

Easy Swaps

Swap salmon for: grilled tempeh, tofu, hemp seeds or pasture-raised chicken
Swap blueberries for: blackberries or pomegranate seeds
Swap olive oil for: avocado oil or walnut oil
Swap rosemary for: thyme or oregano
Swap garlic for: shallots or green onion

Learn more about salmon – which kinds are better and what other fish may be a win too in this article.

And if you don’t eat salmon or fish at all, consider meeting with our nutritionist to personalize a plan that gives your body what it needs for optimal weight health.

Salmon and Blueberries

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Prep Time 10

Cook Time 10

Total Time 20

Course dinner, lunch

Servings 4

Ingredients

1½ to 2 pounds filet of wild salmon such as Sockeye Salmon
3 tablespoons extra-virgin olive oil
1 pint of fresh blueberries you can use approx. 2 cups of frozen blueberries instead
2 teaspoons chopped fresh rosemary
2 cloves garlic
1 lemon
Sea salt and freshly ground pepper to taste

Instructions

Directions

Preheat oven to 425°.
Lightly oil a baking sheet or oven-safe dish with one tablespoon of the olive oil.
Lay the salmon on the baking sheet or dish and sprinkle with sea salt and pepper.
Roast the salmon for 6 – 8 minutes, until tender and flaky.
Meanwhile, heat 2 tablespoons of the olive oil in a small pan and sauté the garlic lightly, for 1 – 2 minutes.
Squeeze the juice of half of the lemon into the pan and add the blueberries.
Smash the blueberries with a fork or potato masher and stir gently.
After 3 – 4 minutes, add the finely chopped rosemary and season to taste with sea salt and pepper.
Continue to let the sauce simmer until salmon is ready. (Sauce can be made ahead and reserved.)
10. Serve the salmon topped with blueberry sauce, with the remainder of the lemon sliced into wedges, on the side.

Notes

Courtesy of Dr. Frank Lipman

Keyword blueberries, salmon