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Blueberry Glazed Salmon with Lemon Herb Couscous

Blueberry Glazed Salmon with Lemon Herb Couscous Perfection

Enjoy a delightful Blueberry Glazed Salmon with Lemon Herb Couscous that is gluten-friendly and perfect for dinner parties.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Choose high-quality, skin-on for added moisture
  • 2 tablespoons Olive Oil Use to enhance flavor and maintain juiciness
  • to taste Salt & Black Pepper Essential for seasoning
For the Blueberry Glaze
  • 1 cup Blueberries Fresh or frozen
  • 1/4 cup Balsamic Vinegar Can substitute with red wine vinegar
  • 2 tablespoons Honey Can substitute with maple syrup or agave
  • 1 tablespoon Dijon Mustard Offers tang and helps emulsify glaze
  • 1/2 lemon Lemon Zest Fresh zest brightens the glaze
For the Lemon Herb Couscous
  • 1 cup Dry Couscous Can substitute with quinoa or farro
  • 1 1/4 cups Boiling Water or Vegetable Broth Using broth adds flavor
  • 1 lemon Lemon Zest & Juice Enhances couscous flavor
  • to taste Fresh Parsley or Basil Adds a burst of freshness
  • to taste Salt & Pepper Adjust for perfect finish

Equipment

  • Saucepan
  • Baking sheet
  • Mixing bowl
  • Fork
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Make the Blueberry Glaze: In a saucepan over medium heat, combine blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Simmer for 5-6 minutes, mashing some blueberries to create a chunky glaze. Remove from heat and let cool.
  2. Prep and Bake the Salmon: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper. Brush the blueberry glaze over the fillets and bake for 12-14 minutes.
  3. Prepare the Lemon Herb Couscous: In a bowl, combine dry couscous with a pinch of salt. Boil water or broth and pour over couscous. Cover and let sit for 5 minutes. Fluff with a fork and mix in lemon zest, juice, olive oil, and chopped herbs.
  4. Assemble and Serve: Place lemon herb couscous on plates, top with salmon fillets, and drizzle with remaining blueberry glaze. Garnish with fresh herbs or lemon wedges.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For best flavor, use fresh blueberries and ensure salmon reaches an internal temperature of 145°F.

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