1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray it lightly with vegetable cooking spray. Place the salmon fillets on the foil (if the salmon has skin, put it skin-side down).
2. Brush the top of each fillet using 1 Tbsp. of oil. Sprinkle salmon with pepper. Bake until fish is cooked through and flaky, about 12 to 14 minutes.
3. While salmon is cooking, prepare the sauce. In a medium saucepan, warm the remaining 1 Tbsp. oil. Add shallot and cook, stirring, until softened, about 2 minutes. Add 1 cup of the blueberries and stir until berries get juicy and mixture is heated, about 3 minutes.
4. In a small bowl, combine broth, 1/8 tsp. of the salt, and cornstarch, stirring to dissolve. Add cornstarch mixture to the saucepan and stir until slightly thickened, about 3 minutes. Remove from heat and stir in the remaining 1/4 cup blueberries.
5. Grate the zest from the lime into a small bowl, then cut lime in half. Add 1/4 tsp. of the lime zest to the blueberry sauce, then squeeze 1/2 lime into the sauce mixture and stir; set sauce aside. Cut other lime half into 4 wedges. Set aside.
6. When salmon is done, transfer fillets to 4 plates and sprinkle with the remaining 1/8 tsp. salt. Spoon the blueberry sauce over the fish, dividing evenly among the 4 plates. Garnish with a sprinkling of the remaining lime zest and a reserved lime wedge. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2015