Fold a 14x12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
Arrange the salmon filet on one side of the paper. Add a small pat of butter and a splash of wine and/or broth to keep the fish moist and create a light sauce. Season with salt and pepper.
Working from one end, begin tightly folding the open edge of the paper.
Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake. Repeat with the second salmon filet.
Bake for 15 minutes, or until salmon is easily to flaked with a fork. Cooking time will depend on the thickness of the fish. Fish should flake with a fork when it is done.
While the salmon bakes. Prepare the blueberry sauce.
Add the berries, sugar, balsamic reduction, dried onion, salt, and chopped basil to a large stainless pot. Bring all to a simmer, stirring occasionally until the sugar has dissolved and the blueberries have cooked down. About 5-10 minutes.
To serve, place the salmon on a plate, and spoon blueberry sauce over the top.