Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
In a small skillet, heat your Extra Virgin Olive Oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
Remove from heat and add the Blueberry White Balsamic Reduction, mustard, salt, and pepper. Whisk and set aside.
Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze mixture.
Bake for 5 minutes and then remove from the oven.
Baste with the glaze, then bake for 8-10 additional minutes, until the fish flakes easily with a fork and is cooked through.
Sprinkle chopped parsley & drizzle with Blueberry White Balsamic Reduction, serve and enjoy.
