Blueberry Glazed Salmon
Blueberry Glazed Salmon is a low-carb, gluten-free, grain-free, paleo-friendly, high-protein, healthy, and delicious option.
Servings: 4
Calories: 300kcal
Equipment
- 1 saucepan
Ingredients
- ½ cup Fresh Blueberries
- ½ teaspoon Dried Thyme divided in half
- 1 ½ tablespoons Keto Honey or Honey
- ⅓ cup Water
- 1 tablespoon Balsamic Vinegar
- ½ teaspoon Kosher Salt divided in half
- 4 (4 ounce) Wild-Caught Salmon Fillets
- ½ tablespoon Avocado Oil
- ¼ teaspoon Black Pepper *optional
- 2 sprigs of Fresh Thyme *optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly oil it.
- Pat the salmon filets dry with paper towels.
- Place the salmon fillets, skin side down, on the baking sheet and lightly brush them with oil.
- Season both sides of the salmon fillets with the ¼ teaspoon of the salt, ¼ teaspoon of the dried thyme, and the black pepper.
- Bake for 20 to 25 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork when it's done.
- While the salmon is baking, add blueberries, keto honey, balsamic vinegar, water, ¼ teaspoon salt, and ¼ teaspoon dried thyme to a small saucepan over medium heat, stirring occasionally.
- Bring to a low boil for about 10 minutes, or until the sauce has thickened into a glaze.
- Remove salmon from the oven and let rest for 2 minutes.
- Plate the salmon fillets and spoon the blueberry glaze over each fillet. Garnish with optional fresh thyme and serve.
Notes
*Nutritional Data are Estimates Only Based on the Products I Used. *
Storage: Store the leftover cooked salmon in a sealed container in the refrigerator for up to 3 days. Store any leftover blueberry glaze in a separate sealed container in the fridge for up to 3 days. I do not recommend freezing the salmon or the sauce for the best texture and flavor.
Yield: 4 servings, Serving Size: 4 ounces of salmon with ¼ of the blueberry glaze, Net Carbs per Serving: 6g, Amounts per Serving-
Nutrition
Serving: 4ounce | Calories: 300kcal | Carbohydrates: 11g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 785mg | Fiber: 5g | Sugar: 2g
