Description
Blueberry Glazed Salmon with Lemon Herb Couscous is a quick, restaurant-worthy dinner with flaky baked salmon topped in a sweet-tangy blueberry balsamic glaze, served over bright, herby lemon couscous.
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 (or maple syrup), Dijon mustard, and lemon zest. Simmer over medium heat for 5–6 minutes, stirring occasionally, until berries burst and glaze thickens slightly. Lightly mash a few berries for texture. Remove from heat.
- Bake the salmon: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment. Place salmon on the sheet, drizzle with olive oil, and season with salt and pepper. Spoon/brush glaze over each fillet.
- Cook: Bake 12–14 minutes until salmon flakes easily and is just cooked through. Optional: broil 1–2 minutes at the end for caramelized edges.
- Make the couscous: Add couscous and a pinch of salt to a bowl. Pour in boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork, then stir in lemon zest, lemon juice, olive oil, and herbs. Season to taste.
- Serve: Spoon couscous onto plates, top with salmon, and drizzle extra blueberry glaze over the top.
Notes
- Frozen blueberries work great—no need to thaw.
- Prefer a thicker glaze? Simmer 1–2 minutes longer or let it cool a few minutes before serving.
- Swap couscous with quinoa, rice, or orzo if you’d like.
- Salmon is best not overbaked—start checking at 12 minutes for thinner fillets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet + about 1 cup prepared couscous
- Calories: 540 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg