Recipe Intro From feedfeed
TastyYummies was clearly inspired by the PNW and our trip to Cascadian Farm! She roasted some wild-caught salmon and created a warm blueberry vinaigrette to dress the salad. The Cascadian Farm Frozen Blueberries allow you to have nutritious berries all year round!
To see more recipes inspired by Cascadian Farm, click here!
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Prep time 20 minutes
Cook time 20 minutes
Yield: Serves or Makes 2-4
Preheat oven to 425ºF. Lightly grease a baking sheet or roasting pan with a little olive oil. Remove the salmon filet from the fridge and pat it dry on both sides with a paper towel. While the oven preheats, start the Blueberry Balsamic Vinaigrette.
In a small pan over medium-high heat add the olive oil and shallot. Cook, stirring often until the shallot is softened, about 1–2 minutes. Add the thawed blueberries, vinegar, water, honey (or maple syrup), mustard, paprika, sea salt and black pepper. Cook the vinaigrette, stirring occasionally and gently pressing on the berries with back of spatula to crush them, cook until mixture is thickened, about 5-7 minutes.
Once the oven preheats and while the vinaigrette cooks, place the salmon in the center of the lightly greased pan, skin side down, drizzle a little olive oil over top (just enough to lightly coat the salmon) and gently brush or rub all over with your fingers and season evenly and generously with salt and pepper.
Place the pan with the fish on a rack in the center of the oven. Bake approximately 4-6 minutes per 1/2 inch of thickness on the salmon filet. Meaning, 4 it will be a little rare, 6 minutes being more cooked. Your preference. Your salmon is done when it easily flakes.
Assemble the salad, flake the salmon and arrange on top, garnish with any extras and spoon the Warm Blueberry Balsamic Vinaigrette over top evenly. Sprinkle with fresh herbs and a little additional sea salt and black pepper. Serve immediately.