Fresh salmon with blueberry and raspberry sauce, served with a seasonal mixed greens salad.
Divide the salmon into servings, season with salt, pepper, and olive oil (1 minute per side). Bake at 350°F for 15 minutes.
For the sauce:
Put the raspberries and blueberries in a pan and pour 3-4 tablespoons of water to moisten.
Cook them until obtaining a sauce-like consistency, and blend if necessary.
Assembly:
Put the salmon on a plate, add the sauce on the side, delicately arrange the mixed greens.
Finally, decorate with fresh seasonal berries.
