~ serves 2; dairy-free, nut-free, gluten-free, and Whole30

- 1 medium lemon (juiced)

- 1 cup fresh blueberries

- 1 TBSP grass fed butter or ghee (melted)

- ¼ cup balsamic vinegar

- 5 fresh sage leaves, roughly chopped (about ¾ TBSP when chopped or 1 teaspoon dried sage)

- ¼ teaspoon sea salt

- 2 wild-caught salmon fillets, skin on (5-6 oz each)

- 1 medium yellow summer squash, sliced

- 3 large handfuls fresh green beans

- ¼ cup dry quinoa

     Preheat the oven to 420 degrees F. Line a large baking sheet with aluminum foil. Slice the summer squash into small discs and cut the top off of each green bean. Add the vegetables, ½ lemon (juiced), melted butter, and sea salt to a medium bowl and toss everything together well. Transfer to the baking sheet and bake for 20 minutes.

     While the vegetables are roasting, add the blueberries, balsamic, and remaining ½ lemon (juiced) to a medium saucepan or skillet. Boil over medium-high heat for 10 minutes or until the blueberries burst and the sauce thickens; remove from heat to thicken further. During this time, prepare the quinoa by boiling it in ½ cup water or broth (covered). Once all of the water has been absorbed the quinoa is done, remove from heat.

     Pat the salmon fillets dry. After the 20 minute roasting time for the vegetables, remove from the oven and clear a space in the center for both salmon filets. Place the salmon on the baking sheet, skin side down, and brush each fillet with half of the balsamic glaze. If you wish, drizzle any remaining glaze over the vegetables and/or add additional chopped sage over the vegetables, bake for 10 minutes or until the salmon easily flakes. Be careful not to overcook the salmon though as it will dry out. Serve half of the vegetables and one fillet over ⅓ cup cooked quinoa.