Berry Recipe: Salmon with Blackberry Sauce

Enjoy summer’s sweetest fruits in new, savory ways.

For this Salmon with Blackberry Sauce recipe, you’ll cook salmon and vegetables en papillote (French parlance for something cooked in a paper wrapper). This traps steam to add moisture and guarantees perfectly tender veggies and melt-in-your-mouth fish. Finishing it off with our sweet-savory blackberry sauce adds a surprise element to the dish that makes it oh-so-summery.

Tip: Berry Boost

Summer berries offer boatloads of brain-boosting, cancer-fighting health benefits. For instance, anthocyanin antioxidants in blueberries may help improve memory, while blackberries are a good source of immune-supportive vitamin C.

Salmon with Blackberry Sauce

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Gluten-free, dairy-free

Course

Main Course

Servings

4 People

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Ingredients

• 1 small red onion, thinly sliced
• 2 small zucchinis, sliced into 1/2 inch rounds
• 1 large red bell pepper, thinly sliced
• 4 4-6 oz skinless wild salmon fillets
• 1 Tbsp fresh lemon juice
• 2 tsp grapeseed oil or sunflower oil
• 2 garlic cloves, minced
• 2 tsp minced fresh ginger
• 2 cups blackberries
• 1 Tbsp balsamic vinegar, divided
• 2 tsp fresh thyme
• 2 tsp honey
• 2 tsp lemon zest
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder optional
• 1/3 cup chopped parsley

Ingredients 1 small red onion, thinly sliced 2 small zucchinis, sliced into 1/2 inch rounds 1 large red bell pepper, thinly sliced 4 4-6 oz skinless wild salmon fillets 1 Tbsp fresh lemon juice 2 tsp grapeseed oil or sunflower oil 2 garlic cloves, minced 2 tsp minced fresh ginger 2 cups blackberries 1 Tbsp balsamic vinegar, divided 2 tsp fresh thyme 2 tsp honey 2 tsp lemon zest 1/4 tsp cinnamon 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp chili powder optional 1/3 cup chopped parsley

Course Main Course Servings 4 People Print Recipe

Instructions

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