Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
A delightful Blueberry Glazed Salmon recipe paired with zesty Lemon Herb Couscous. This dish combines the rich, tender flavor of baked salmon with a sweet and tangy blueberry balsamic glaze, complemented perfectly by fluffy couscous infused with fresh lemon and herbs. It’s an elegant yet simple meal ideal for a healthy dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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 texture. Remove from heat and set aside.
- Prep and Bake the Salmon: Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place salmon fillets on the sheet, drizzle lightly with olive oil, and season with salt and 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 final 1–2 minutes to caramelize the edges.
- Prepare the Lemon Herb Couscous: In a medium bowl, add dry couscous and a pinch of salt. Pour over boiling water or vegetable broth, cover with a plate or lid, and let sit for 5 minutes. Fluff with a fork and stir in lemon zest, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the couscous onto plates or a serving platter. Top each with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for an appealing presentation.
Notes
- Use fresh or frozen blueberries; both work well for the glaze.
- For a vegetarian version, substitute salmon with grilled tofu or portobello mushrooms and prepare the glaze as is.
- Broiling at the end enhances the glaze’s caramelization and adds texture to the salmon.
- Vegetable broth can be used instead of boiling water to add more flavor to the couscous.
- Leftover glaze can be stored in the refrigerator for up to 3 days and used as a sauce for other dishes.
Keywords: blueberry glazed salmon, lemon herb couscous, baked salmon, healthy salmon recipe, blueberry balsamic glaze, easy seafood dinner
