Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
This Blueberry Glazed Salmon with Lemon Herb Couscous is a vibrant and delicious dish combining tender baked salmon fillets topped with a sweet and tangy blueberry glaze, paired perfectly with a zesty and aromatic lemon herb couscous. It’s an elegant yet simple meal perfect for a healthy weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Salmon & Blueberry Glaze:
- 4 salmon fillets, 5–6 oz each, skin on or off
- 1 tsp olive oil
- Salt & black pepper to taste
- ¾ cup fresh or frozen blueberries
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Zest of ½ lemon
For the Lemon Herb Couscous:
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley or basil
- Salt & pepper to taste
Instructions
- Make the Blueberry Glaze: In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Bring to a simmer over medium heat and cook for 5–6 minutes, stirring occasionally, until the berries burst and the glaze thickens slightly. Lightly mash some berries with the back of a spoon for added texture. Remove from heat and set aside.
- Prep and Bake the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Place salmon fillets on the sheet, drizzle lightly with olive oil, and season well with salt and black pepper. Spoon or brush the blueberry glaze generously over the top of each fillet. Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly. Optional: broil the salmon for the last 1–2 minutes to caramelize the edges.
- Prepare the Lemon Herb Couscous: In a medium bowl, add dry couscous with a pinch of salt. Pour boiling water or vegetable broth over it, cover with a plate or lid, and let stand for 5 minutes. Fluff couscous with a fork, then stir in lemon zest, lemon juice, olive oil, and chopped herbs. Season with salt and pepper to taste.
- Assemble and Serve: Spoon a portion of the lemon herb couscous onto each plate. Top with a glazed salmon fillet and drizzle extra blueberry glaze over the salmon. Garnish with fresh parsley, lemon wedges, or microgreens for a colorful and fresh presentation.
Notes
- If using frozen blueberries, thaw them slightly before making the glaze.
- The glaze can be made ahead and refrigerated; gently reheat before using.
- Use vegetable broth instead of water for more flavorful couscous.
- Salmon can be baked skin-on or skin-off depending on preference.
- Broiling in the final minutes adds a lovely caramelized texture to the glaze.
- Fresh herbs like parsley or basil add brightness but can be swapped according to availability.
Keywords: blueberry glazed salmon, lemon herb couscous, baked salmon, healthy salmon recipe, blueberry sauce, easy salmon dinner, quick salmon dish
