Serves 4

• 4 skinless salmon filets
• 1 ½ cups blueberries, fresh or frozen
• ½ yellow onion, chopped
• 1 cloves of garlic, minced
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• ½ tsp lemon zest
• 1 tbsp packed light brown sugar
• ½ tbsp fresh basil, chopped
• ½ tsp salt
• ¼ tsp pepper

1. Cook onion and garlic in a medium saucepan over medium-high heat, until softened, 3–4 minutes. Add blueberries (thawed, if frozen), balsamic vinegar, lemon juice, lemon zest, and brown sugar.
2. Bring the ingredients to a boil, then reduce heat. Let simmer for 15 minutes.
3. Meanwhile, pat the salmon dry. Drizzle with olive oil. Season with basil, salt, and pepper.
4. Preheat grill to medium-high heat. Grill salmon for 4 to 6 minutes on each side.
5. Drizzle blueberry sauce on top of salmon and serve.

Tip: Can’t grill outside? Use a stove-top grill pan or bake salmon in the oven at 450 degrees for 10 to 12 minutes.  

per serving

Calories: 238; total fat: 15.8g; saturated fat: 3.1g; cholesterol: 65mg; sodium: 360mg; total carbohydrate: 12.5g; dietary fiber: 1.9g; total sugars: 8.4g; protein: 22.9g; calcium: 37mg; iron: 2mg