Garlic Rosemary Roasted Salmon with Blueberry Balsamic Sauce

Garlic Rosemary Roasted Salmon with Blueberry Balsamic Sauce


  • Salmon

  • 3 garlic cloves

  • 2 fresh rosemary sprigs, about 1 Tbsp chopped

  • 1 1/2 to 2 lbs salmon fillets

  • 1 Tbsp J. Olive Co. Rosemary olive oil

  • 2 pinches sea salt

  • 1 pinch pepper

  • Bunch of fresh green beans

  • 1 pint blueberries

  • 1/2 cup Blueberry balsamic

  • 1 tsp grated orange peel

  • 4 tsp freshly squeezed orange juice

  • 2 tsp honey

  • Splash of red wine



  1. Preheat oven to 425F. Peel and chop garlic; set aside.

  2. Chop the rosemary; set aside.

  3. Place salmon on a baking sheet covered with foil. Distribute olive oil evenly on salmon. Add salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon.

  4. Add some fresh green beans to the baking sheet; lightly coated in Rosemary olive oil and a dash of salt. Place in oven. Roast for 10 to 12 minutes until the salmon is flaky and green beans are tender.

Blueberry Balsamic Sauce

  1. Mash the blueberries and balsamic with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. 

  2. Add the blueberry mixture to a skillet over medium heat. Stir constantly and cook until just thickened, about 2 minutes.

  3. Pour the sauce over the salmon and serve with green beans on the side.