Blueberry Cream Cheese Salmon

4 fresh salmon filets (6 oz, 1” thick)

1 lemon

2 tbsp fresh chopped parsley

2 tsp dried thyme, divided

Freshly ground sea salt and pepper

½ c 97% fat free cream cheese

½ c fresh blueberries

1 tsp splenda

·        

          Preheat oven to 425 degrees

·         On an oven proof pan, lay sheet of aluminum foil, spray with non fat cooking spray.

·         Place salmon on baking sheet.

·         Slice lemon in half, squeeze the juice of half lemon onto the fresh salmon filets

·         Sprinkle evenly 1 tsp of thyme, parsley and some salt and pepper. Cover with more aluminum foil and bake approx. 10-12 minutes, or until salmon flakes easily with a fork.

·         Meanwhile, mix together cream cheese, splenda, sprinkle of freshly ground pepper, thyme, blueberries and 1 tbsp of fresh lemon juice from the left over lemon.

·         When salmon is a few minutes from finished, remove top cover of foil, top salmon with cream cheese mixture and bake for approx. 5 minutes.

·         Optional: top with more fresh parsley for garnish.