Healthy Baked Salmon with Blueberry Sauce

• 24 oz fresh salmon, skin on, cut into 6 oz fillets
• 3/4 C sugar free maple syrup, divided
• 1/2 C fresh blueberries
• 1 tsp molasses
• 1 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp cornstarch
• 1 lb. sweet potatoes, peeled and diced
• 1 Tbsp almond butter
• 1 1/2 lbs. green beans
• Salt and pepper, to taste

1. Bring a pot of water to a boil and add the sweet potatoes. Cook for 15-20 minutes until fork tender, adding the green beans 5 minutes before the potatoes are finished. Season the green beans with salt and pepper, then set aside.
2. Mash the sweet potatoes, then stir in 1/4 C maple syrup, 1 tsp cinnamon, the almond butter, and a pinch of salt until smooth. Set aside.
3. Meanwhile, prepare the salmon. Preheat an air fryer* to 400°F and spray with cooking spray. Brush each fillet with 1 tablespoon maple syrup, then place skin side down in the tray. Working in batches, air fry for 8 minutes, then set aside and cover with foil.
4. While the veggies and fish are cooking, make the blueberry sauce. Whisk together the remaining maple syrup (1/4 cup), molasses, remaining cinnamon (1/2 tsp), nutmeg, and cornstarch, then add to a small saucepan on the stove and mix in the blueberries. Cook until the sauce is bubbly but not burned, then turn down the heat to reduce the sauce. Stir occasionally to prevent burning.
5. To serve, plate one salmon fillet with 1/4 of the mashed potatoes and 1/4 of the green beans, then top with 1/4 of the blueberry sauce.

*See blog post for directions on how to cook the salmon on the stove, in the oven, or on a grill.

Nutrition facts are a calculated estimate of 6 ounces of salmon (cooked) and 1/4 of the blueberry sauce, sweet potatoes, and green beans.