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Salmon with Blueberry Compote and Green Beans

Serves

6-8

Prep Time

10 Minutes

Cook Time

20 Minutes

This is one of those meals that feels a little fancy-ish without requiring much effort. The combination of salmon and blueberries might sound unexpected, but that's what makes it so good. The sweet-tart blueberry compote paired with roasted salmon is a pleasant surprise and one of those flavor combinations that just works.

Serve it with roasted green beans and you've got a simple weeknight dinner that looks like you tried a lot harder than you did.

Ingredients

4 tablespoons SOOC Meyer Lemon Olive Oil
2 tablespoons SOOC Wild Blueberry Balsamic
1 large salmon filet or 4 smaller salmon fillets
4 cups fresh blueberries
1 tablespoon honey
Juice from one lemon
1-pound green beans, trimmed
salt and pepper

Directions

Line a sheet pan with parchment paper. Place salmon and green beans onto pan. Season salmon with 2 tablespoons SOOC Meyer Lemon olive oil, salt, and pepper. Toss green beans with olive oil, salt, and pepper. Roast salmon and green beans at 400°F for 15–20 minutes.

While the salmon and green beans cook, combine 2 tablespoons SOOC Meyer Lemon Olive Oil, 2 tablespoons SOOC Wild Blueberry Balsamic, blueberries, honey, and lemon juice in a small saucepan. Simmer for 15-20 minutes, stirring occasionally, until slightly thickened.

Plate the salmon, spoon blueberry compote over the top, and serve with roasted green beans.