Preheat oven to 425F. Peel and chop garlic; set aside.
Chop the rosemary; set aside.
Place salmon on a baking sheet covered with foil. Distribute olive oil evenly on salmon. Add salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon.
Add some fresh green beans to the baking sheet; lightly coated in Rosemary olive oil and a dash of salt. Place in oven. Roast for 10 to 12 minutes until the salmon is flaky and green beans are tender.
Mash the blueberries and balsamic with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined.
Add the blueberry mixture to a skillet over medium heat. Stir constantly and cook until just thickened, about 2 minutes.
Pour the sauce over the salmon and serve with green beans on the side.