Salmon with Blackberry Sauce
Gluten-free, dairy-free
  • 1 small red onion, thinly sliced
  • 2 small zucchinis, sliced into 1/2 inch rounds
  • 1 large red bell pepper, thinly sliced
  • 4 4-6oz skinless wild salmon fillets
  • 1Tbsp fresh lemon juice
  • 2tsp grapeseed oil or sunflower oil
  • 2 garlic cloves, minced
  • 2tsp minced fresh ginger
  • 2cups blackberries
  • 1Tbsp balsamic vinegar, divided
  • 2tsp fresh thyme
  • 2tsp honey
  • 2tsp lemon zest
  • 1/4tsp cinnamon
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1/4tsp chili powderoptional
  • 1/3cup chopped parsley
  1. Preheat oven to 400 F.
  2. Fold 4 – 14 x 18 inch sheets of parchment paper in half. Open up sheets and place an equal amount of onion, zucchini, and red pepper on one side of each sheet. Place salmon on top of vegetables. Drizzle lemon juice over top. Fold empty half of parchment sheets over salmon and vegetables and crimp them shut. Place fish packets on 2 baking sheets and cook for 20 minutes. Let rest for 5 minutes before carefully opening packets.
  3. Meanwhile, in skillet over medium heat, warm oil. Add garlic and ginger to pan and cook for 1 minute. Add blackberries, 1 tsp balsamic vinegar, thyme, honey, lemon zest, cinnamon, salt, black pepper, and chili powder (if using) to pan. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 15 minutes. Stir in remaining balsamic vinegar.
  4. Serve salmon and vegetables topped with blackberry sauce and parsley.
Recipe Notes

Per serving: 330 calories; 26 g protein; 18 g total fat (4 g sat. fat); 18 g total carbohydrates (10 g sugars, 6 g fiber); 224 mg sodium