Salmon with blueberry and raspberry sauce

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Fresh salmon with blueberry and raspberry sauce, served with a seasonal mixed greens salad.

  • 1 lb 12 oz fresh salmon
  • 7 oz blueberries
  • 7 oz raspberries
  • 1 lb seasonal mixed greens
  • Salt
  • Pepper


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.

Put the salmon on a plate, add the sauce on the side, delicately arrange the mixed greens.

Finally, decorate with fresh seasonal berries.