Doin' Some Cookin'... Blackberry Lemon Salmon

Salmon is one of my favorite fish(es)... I know, improper grammar but it doesn't sound right to me any other way. I've tried cooking it numerous way and before this recipe my go to cook method was to pan sear it in olive oil/butter.

This dish is baked to perfection in just 30 minutes and makes for a gorgeous presentation. I served this with a side of corn and this meal is Beachbody/21 Day Fix approved. Score!

I never would have paired fruit and salmon together and the blackberry sauce is a match made in heaven. Divine! Like tell all your friends "Oh em gee! Make this now!!" good.

(The lighting does not do this dish justice.)

Blackberry Lemon Salmon

Adapted From: Living Better Together

Makes 2 Servings

Stars of the Show:

• 2 (4-6 oz) salmon fillets
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/3 cup balsamic vinegar
• 1 cup frozen blackberries
• 2 tbsp honey
• dash of thyme
• salt and black pepper, to taste

And Action:

Preheat oven to 400 degrees. 

Place two pieces of foil on a baking sheet and fold the edges up to create a "tray". Add 1/2 tbsp lemon juice to the  bottom of each and place a salmon fillet on top. 

Drizzle each fillet with olive oil.

Bring the edges of foil up and roll down loosely over the salmon.

Bake for 25 minutes.

While the salmon bakes, add vinegar to a small saucepan and bring to a simmer until liquid is reduced by half, about 5 minutes.

Add blackberries, honey, thyme, salt, and pepper to the pot and simmer for about 10 minutes until sauce begins to thicken.

Once salmon is done baking pour sauce over the salmon. Enjoy!