Blueberry Salmon with fresh thyme and sage
2 6 ounce pieces of salmon
2 handfuls if blueberries
2 tablespoons of chopped thymes and sage
2 tablespoon of balsamic vinegar
4 tablespoons of EVOO
1-tablespoon coconut sugar
salt and pepper to taste ( 2 pinches of salt, 1 pinch of pepper)
Place each piece of salmon on a foil and crinkle up the sides so that it creates a bowl. Mix blueberries, ½-lemon juice, thyme and sage, salt and pepper, balsamic vinegar, evoo and sugar and whisk. Drizzle the mixture onto the salmon evenly between both pieces. Slice the remainder of the lemon and place on salmon. Cook 400 degrees for 20 minutes or until preferred doneness.
Stacie A. Zamperini M.Ed.