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Roast Salmon with Warm Blueberry Vinaigrette


WW Smart Points 5
Serves 4

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Rate this recipe 4.7/5 (3 Votes)


  • 2 spray(s)cooking spray
  • 1 tsp unsalted butter
  • 1 large uncooked shallot(s),minced
  • 1 cup(s)fresh blueberries, or frozen unsweetened and thawed
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 2 Tbsp water
  • 1 tsp rosemary,chopped
  • 1 ⁄2 tsp table salt, divided
  • 20 oz uncooked wild pink salmon fillet(s), skinless (four 5 oz pieces)
  • 1 ⁄2 tsp black pepper, cracked
  • 1 Tbspchives, chopped


Adapted from


Step 1

Step 1 Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.

Step 2 Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes.

Step 3 Meanwhile, sprinkle pepper and remaining 1/4 teaspoon salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.

Step 4 Serving size: 1 fillet and 1/4 cup sauce

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