Balsamic Blueberry Salmon with Brussels Sprouts

To store leftover balsamic blueberry salmon with Brussels sprouts, place the dish in an airtight container and refrigerate it. It should stay fresh for up to 3 days. For best results, reheat in the oven to maintain the crispy texture of the salmon and Brussels sprouts.

If you don't have fresh blueberries, you can use frozen blueberries or even a different berry like raspberries. For the salmon, you can substitute with trout or chicken breast if you're looking for a different protein. If you need a vegan option, consider using marinated tofu or tempeh instead of salmon.

Yes, balsamic blueberry salmon with Brussels sprouts is a healthy meal option. Salmon is rich in omega-3 fatty acids, while Brussels sprouts are high in fiber and vitamins. This dish is low in carbohydrates and can fit well into various dietary plans, including paleo and Mediterranean diets.

To make a complete meal with balsamic blueberry salmon, consider serving it with a side of quinoa or brown rice for added fiber and nutrients. A simple green salad with a light vinaigrette can also complement the flavors of the dish beautifully.

If you're using thicker salmon fillets, you may need to increase the baking time slightly. Start by baking for 15 minutes and check for doneness; if the salmon is not opaque and flakes easily with a fork, continue baking in 2-minute increments until fully cooked. Always ensure the internal temperature reaches 145°F (63°C).