Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1/2 red onion, finely sliced
- 1/2 cup blueberries
- 1tablespoons extra virgin olive oil
- 2tablespoons balsamic vinegar
- 1 lemon, halved
- baby leaf salad mix (to serve)
- 4 sprigs lemon thyme
- 4 salmon fillets, skin-off (130g each)
Method
Step 1 of 5
Preheat oven to 200ºC and line a baking tray with non-stick baking paper. Place salmon fillets on the tray and set aside.
Step 2 of 5
Place oil in a small saucepan over medium heat. Add onion and cook for 2 minutes or until translucent. Add blueberries and cook for 2 minutes or until starting to burst. Add vinegar, thyme and a pinch of salt and cook, stirring occasionally and squashing a few of the blueberries with the back of the spoon, for 3-4 minutes or until slightly reduced.
Step 3 of 5
Spoon blueberry sauce over the salmon and bake for 10 minutes or until salmon is just cooked through.
Step 4 of 5
Meanwhile, heat a small frying pan over high heat. Add the lemon halves, cut side down, and cook for 2 minutes or until slightly charred.
Step 5 of 5
Divide the salmon and salad leaves between plates. Sprinkle over pepper and serve with the charred lemon halves.
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