This salmon isn’t just swimming in flavor—it’s gliding through an ocean of zesty lemon and the rich, dark depth of elderberry. Sweet and savory with a tangy finish, this glaze takes your ordinary fish dinner and makes it something extraordinary. It’s the perfect combination of bright and bold, like a day at the beach followed by a walk through a wild berry patch.

I N G R E D I E N T S :

• 4 salmon fillets
• 2 tbsp Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 3 tbsp Rocky Mountain Olive Oil Elderberry Dark Balsamic Vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• salt and pepper, to taste
• fresh dill, for garnish

I N S T R U C T I O N S :

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the Elderberry Balsamic, honey, Dijon mustard, garlic, and Lemon Olive Oil. Whisk until well combined and set aside.
3. Season the salmon fillets with salt and pepper, then place them on the prepared baking sheet.
4. Brush the elderberry lemon glaze generously over the salmon.
5. Roast the salmon in the oven for 12-15 minutes, or until it’s cooked through and flakes easily with a fork.
6. Garnish with fresh dill and serve with a side of roasted vegetables or a quinoa salad.

N U T R I T I O N A L  I N F O :

Estimated per serving: 510 calories • 39g protein • 12g carbs • 33g fat • 480mg sodium

Estimated values may vary based on salmon size, glaze reduction, and ingredient brands.