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.