- 4 (5-ounce) skin-on salmon fillets
- 1 1/2 pounds asparagus, cut in 1-inch pieces
- 1 pound marble potatoes, halved
- 1 cup blueberries
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon chopped basil
- 1 teaspoon minced garlic
- Olive oil
- Salt and pepper
- Lemon wedges
Heat oven to 400°F. Line a baking sheet with foil and coat with cooking spray. Toss potatoes with a bit of olive oil, season with salt and pepper and spread on baking sheet. Bake about 10 minutes.
Meanwhile, lightly smash blueberries in a bowl. Add vinegar, honey, basil, garlic and a few tablespoons of olive oil. Season with salt and pepper.
Remove pan from oven, slide potatoes over to take up 1/3 of the pan. Add asparagus to pan to take up another third. Drizzle asparagus with oil, season with salt and pepper. Add fillets to the final third. Drizzle with olive oil, season with salt and pepper and top each with equal amounts of blueberry mixture.
Bake another 10-13 minutes until salmon is cooked. Serve with lemon wedges.