Blueberry Glazed Salmon with Lemon Herb Couscous
Indulge in a delightful culinary experience with this Blueberry Glazed Salmon paired with Lemon Herb Couscous. This dish combines the rich flavors of salmon with a sweet and tangy blueberry glaze, creating an impressive yet simple meal perfect for busy weeknights or special gatherings. The lemon herb couscous adds a refreshing touch, enhancing the overall flavor profile. With minimal prep and cook time, you can easily create a gourmet feast that will wow your family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 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
- Prepare the blueberry glaze by cooking blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest in a saucepan until thickened.
- Preheat the oven to 400°F (200°C). Season salmon fillets with olive oil, salt, and pepper. Place on a baking sheet and top with the blueberry glaze. Bake for 15-20 minutes.
- For the couscous, combine dry couscous with boiling water or vegetable broth. Cover for 5 minutes, then fluff with a fork and mix in lemon zest, juice, olive oil, herbs, salt, and pepper.
- Serve salmon on a bed of couscous with any remaining glaze drizzled on top.
Nutrition
- Serving Size: 1 salmon fillet (170g)
- Calories: 375
- Sugar: 12g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg