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.