One Pan Roasted Blackberry Salmon

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  • 2 large salmon fillets
  • 2 tablespoons olive oil, divided
  • 1 zucchini, chopping into large bite size pieces
  • 1 cup Brussels sprouts, cut in half
  • 1 teaspoon honey or maple syrup
  • Ingredients For The Glaze:

  • 1 cup California Giant blackberries
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
  • splash of water
  • sea salt


      • Preheat the oven to 425F. On a parchment paper lined baking tray, add in the Brussel sprouts and drizzle with olive oil, honey and sea salt. Mix well. Pop into the oven to cook for 10 minutes.
      • In the meantime, rub the salmon fillet with the remaining olive oil and pinch of sea salt, along with the zucchini.
      • Remove the pan from the oven and make room to add in the salmon fillets and zucchini slices. Cook with the Brussel sprouts for another 10-15 minutes, until the salmon is tender.
      • While that’s baking, add all the glaze ingredients into a pot and bring to a boil, then lower to a simmer, and stew for about 10 minutes. To fully break down the berries into a sauce, pop the sauce into a food processor and blend until smooth
      • Place the salmon on a plate with the veggies and top with the delicious blackberry sauce.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!