Blueberry Glazed Salmon with Lemon Herb Couscous
A delightful combination of sweet blueberries and savory salmon served with zesty lemon herb couscous, perfect for a fancy dinner at home.
Ingredients
For the Blueberry Glaze
- ¾ cup fresh or frozen blueberries
- 2 tbsp balsamic vinegar Must balance with the sweetness.
- 1 tbsp honey or maple syrup Use that fits your taste.
- 1 tsp Dijon mustard Adds depth to the glaze.
- 1 pinch salt To taste.
For the Salmon
- 4 pieces salmon fillets (5–6 oz each) Skin on or off—your choice.
- 1 tsp olive oil For drizzling.
- to taste Salt & black pepper Season according to your preference.
For the Lemon Herb Couscous
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth For flavor.
- zest of 1 lemon zest of 1 lemon Enhances flavor.
- Juice of ½ lemon juice of ½ lemon Adds acidity.
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley or basil For a fresh touch.
- to taste Salt & pepper To taste.
Instructions
Prepare Blueberry Glaze
- In a small saucepan over medium heat, combine blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt.
- Bring it to a simmer until the blueberries burst.
Prep and Bake the Salmon
- Preheat your oven to 375°F.
- Line a baking sheet with parchment paper and place the salmon fillets on the sheet.
- Drizzle with olive oil and season with salt and pepper.
- Slather the blueberry glaze on top of the salmon.
- Bake for 15-20 minutes.
Prepare the Lemon Herb Couscous
- In a bowl, combine couscous with boiling water or vegetable broth.
- Cover and let sit for 5 minutes.
- Fluff with a fork, then add lemon juice, zest, olive oil, and parsley or basil.
Serve
- Plate the salmon alongside the lemon herb couscous.
- Drizzle any remaining blueberry glaze on top.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.