Description
This Blueberry Glazed Salmon with Lemon Herb Couscous is a vibrant, flavorful dish combining succulent oven-baked salmon fillets with a sweet and tangy blueberry glaze. Paired with light and zesty lemon-infused couscous, this recipe offers a perfect balance of fruity sweetness and fresh herbs, ideal for a nutritious weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Salmon and 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
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 the blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Bring the mixture to a simmer over medium heat and cook for 5 to 6 minutes, stirring occasionally, until the berries burst and the glaze thickens slightly. Lightly mash some berries with the back of a spoon to add texture. Remove the glaze from heat and set aside.
- Prep and Bake the Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place the salmon fillets on the sheet, drizzle them lightly with olive oil, and season with salt and pepper. Generously spoon or brush the blueberry glaze over each fillet. Bake for 12 to 14 minutes until the salmon is just cooked through and the glaze bubbles slightly. Optionally, broil the salmon for the last 1 to 2 minutes to achieve caramelized edges.
- Prepare the Lemon Herb Couscous: In a medium bowl, add the dry couscous and a pinch of salt. Pour the boiling water or vegetable broth over the couscous, cover with a plate or lid, and let it sit for 5 minutes. Fluff the couscous with a fork, then stir in the lemon zest, lemon juice, olive oil, and chopped fresh herbs. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the lemon herb couscous onto individual plates or a serving platter. Top each portion with a blueberry glazed salmon fillet. Drizzle additional blueberry glaze over the top if desired, and garnish with fresh parsley, lemon wedges, or microgreens for a vibrant presentation.
Notes
- The blueberry glaze can be made ahead and refrigerated for up to 3 days; warm slightly before serving.
- For a dairy-free glaze, use maple syrup instead of honey.
- Skin-on salmon fillets hold together better during baking but skin can be removed before eating if preferred.
- Broiling at the end caramelizes the glaze and adds extra flavor, but watch carefully to prevent burning.
- Use vegetable broth instead of water to add extra depth of flavor to the couscous.
- Fresh herbs can be substituted with dried herbs if fresh are unavailable, but reduce quantity to about 1 tablespoon dried.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: blueberry salmon, glazed salmon, lemon herb couscous, baked salmon, healthy seafood recipe, fruit glaze salmon
