Baked Salmon With Blueberry Sauce And Vegetables

75 mins

424 cals



  • 4 large wild salmon fillet, skin on
  • 1 tbsp coconut oil, melted
  • Sea salt and fresh cracked pepper to taste
  • 20 chopped cherry tomatoes, roasted
  • 8 handfuls of kale, sautéed
  • 8 handfuls spinach, sautéed

  • For the blueberry sauce
  • 1 ½ cups frozen blueberries
  • ¼ cup balsamic vinegar
  • Juice and zest of 1 lemon
  • 1 tsp fresh thyme, minced
  • ½ cup coconut milk
  • ¼  cup water
  • 1/2  tsp pure vanilla extract
  • 2 tbsp coconut oil
  • sea salt and cracked pepper to taste


Nutritional Info

Per serving


  • Calories 298
  • Protein 30g
  • Carbohydrates 4.3gg
  • Sugar 4.2g
  • Fibre 5.2g
  • Fat 16.4g

Blueberry sauce

  • Calories 126
  • Protein 0.6g
  • Carbohydrates 8g
  • Sugar 3g
  • Fibre 2g
  • Fat 9g



  • Prepare the salmon; Preheat oven to 200C and line a baking tray with foil or set an outdoor grill to medium high and cover grill with aluminium foil. In a small bowl, mix 1/2 tbsp coconut oil, salt and pepper. Brush over the salmon fillet, and let marinate.
  • For the sauce place the blueberries, vinegar, lemon zest and juice, thyme, coconut milk, water and vanilla extract in a small saucepan. Bring to a boil and then reduce to simmer. Continue to simmer for 25 to 30 minutes or until the sauce reduces by half. Add in the coconut oil and cook for 5 more minutes. Season with salt and pepper.
  • While the sauce is cooking, chop the tomatoes and place in the oven or the grill alongside the marinated salmon. Cook for 20 to 30 minutes or until just cooked.
  • Meanwhile, add 1/2 tbsp of coconut oil to a frying pan and add the kale and spinach and sauté for 2-3 minutes. Season with salt and pepper.
  • Once the salmon and tomatoes are cooked, pour the sauce over the salmon and serve with the vegetables.

Serves 4