Balsamic Blueberry Salmon Sheet Pan Dinner

Nutrition: This meal is loaded with nutrients- salmon & walnuts are high in healthy omega-3 fats, and blueberries and Brussels sprouts are antioxidant superstars.

Omega-3 fats: These are fats that directly help to reduce inflammation in your body. This effect of reduction in inflammation is extremely potent for reducing the risk of so many health conditions and also treating chronic inflammatory conditions. However, most people don’t eat nearly enough, and most are eating inflammatory foods that further throw their bodies into inflammation dominance. Whether it’s sourced wild or farm-raised, salmon is one of the best additions you can make to your diet. Try for 2 servings the size of your palm 2x/week.

Technique: Sheet pan meals are easy- no techniques & quick clean up. And yet this meal is so tasty & pretty. I LOVE adding seemingly unrelated ingredients together to create new dishes, like adding the blueberries to the salmon here.

Diets: **For Low FODMAP Diet, simply omit the Brussels sprouts & garlic and sub another low fodmap veggie, like carrots. The flavors are still great! This is how I usually make this recipe for myself, but the Brussels sprouts version is a crowd-pleaser for all of my “what-the-heck-is a-FODMAP?” friends.

Balsamic Blueberry Salmon Sheet Pan Dinner Recipe

victoria.coglianese_rdn

This salmon sheet pan dinner recipe saves you time in prep & clean up and packs a punch of nutrition with anti-inflammatory ingredients with delicious flavor combinations. 

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinner, Main Dish

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 16 oz salmon fillet, or 4 x 4oz fillets
• 2 cups Brussels sprouts halved
• 2 parnsips chopped
• 1 cup blueberries + extra for garnish
• 1/4 cup olive oil extra virgin
• 3 Tbsp balsamic vinegar
• 2 cloves garlic minced
• 2 Tbsp mustard stone ground
• 1/3 cup fresh basil chopped + extra for garnish
• 1/4 tsp salt + more to taste
• 1/4 tsp pepper + more to taste
• 1 lemon
• 1/2 cup walnuts chopped & toasted - for garnish

Instructions

 

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper and place salmon fillets in center. Season to taste with salt & pepper.
• Spread the halved Brussels sprouts and chopped parsnips around the salmon.
• Place blueberries in a bowl and mash slightly with a fork.
• Add in olive oil, balsamic vinegar, mustard, garlic, basil, and salt & pepper. Mix all together.
• Spoon the balsamic blueberry mixture over the salmon fillets and veggies.
• Cut the lemon in half. Squeeze one half over the fish & veggies. Cut the other half into round slices and place slices on top of veggies.
• Place prepared salmon sheet pan in oven and bake for 15 minutes or until internal temperature of the fish reaches 145 degrees F.
• Remove sheet pan from oven. Top with fresh basil, blueberries, and toasted walnuts.

Notes

Nutrition Facts (per serving):

• 480 Calories
• 31g fat
• 24g carbs
• 7g fiber
• 27g protein
• 860mg potassium
• 46mg Vitamin C (51% daily value)
• 3.6mcg Vitamin B12 (150% daily value)
• 43mcg selenium (78% daily value)

Keyword Anti-Inflammatory, immune-boosting, Real food

Favorite resource for fish & seafood nutrition info: Seafood Nutrition Partnership