Sheet Pan Blueberry-Balsamic Salmon

• Seafood

  • 2 (6-ounce salmon, skin on fillets

• Produce

  • 1 lb Baby yellow potatoes
  • 1 cup Blueberries, fresh
  • 1/2 head Cauliflower
  • 3/4 lb Green beans
  • 2 Lemon, slices
  • 1/2 tbsp Thyme, fresh leaves

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Honey
  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Other

  • Aluminum foil

Found on azgrabaplate.com

Description

Ingredients

• 1 cup fresh blueberries, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoon honey
• 1/4 cup fresh lemon juice, divided
• 2 (6-ounce) salmon fillets, skin on
• 1 pound baby yellow potatoes, cut into 1/2-inch-thick rounds
• 3/4 pound green beans, ends trimmed
• 1/2 head cauliflower, florets trimmed into pieces
• 2-1/2 tablespoons olive oil, divided
• 1/2 tablespoon fresh thyme leaves
• 1/2 teaspoon salt, plus extra to season the salmon
• 1/4 teaspoon ground black pepper, plus extra to season the salmon
• Aluminum foil
• 2 lemon slices

Directions

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside. As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two. Pat the salmon fillets dry and drizzle with 1/2 tablespoon of olive oil. Season with a bit of salt and black pepper. Brush half the blueberry glaze over the fillets and place on the baking sheet, skin side down, with the vegetables surrounding them. Sprinkle the thyme leaves over the vegetables and salmon. Place one lemon slice on each piece of salmon. Add the remaining blueberries scattered with the vegetables. Cook for 10-12 minutes, or until the salmon is cooked through. Remove and use the remaining glaze to brush over the salmon. Serve warm.