Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
This Blueberry Glazed Salmon with Lemon Herb Couscous is a delightful and vibrant dish that combines tender, oven-baked salmon fillets coated in a sweet and tangy blueberry balsamic glaze with fluffy, fragrant lemon herb couscous. Perfect for a healthy weeknight dinner or an elegant meal, the recipe balances fresh fruitiness with savory flavors and is quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Blueberry Glaze
- 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 Salmon
- 4 salmon fillets (5–6 oz each, skin on or off)
- 1 tsp olive oil
- Salt & black pepper, to taste
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
For Garnish
- Fresh parsley
- Lemon wedges
- Microgreens (optional)
Instructions
- Make the Blueberry Glaze: In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Bring the mixture to a simmer over medium heat. Cook for 5–6 minutes, stirring occasionally until the berries burst and the glaze thickens slightly. Lightly mash some of the berries with the back of a spoon to add texture, then remove 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 lightly with olive oil, and season with salt and black pepper. Generously spoon or brush the blueberry glaze over each fillet. Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling. For an extra caramelized finish, optionally broil the salmon for the final 1–2 minutes.
- Prepare the Lemon Herb Couscous: In a medium bowl, add the dry couscous and a pinch of salt. Pour boiling water or vegetable broth over it, then cover with a plate or lid and let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork, then mix in lemon zest, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the lemon herb couscous onto plates or a serving platter. Top each serving with a glazed salmon fillet and drizzle with additional blueberry glaze if desired. Garnish with fresh parsley, lemon wedges, and optional microgreens for a beautiful presentation.
Notes
- You can use fresh or frozen blueberries for the glaze; either works well.
- Broiling the salmon at the end adds a nice caramelized edge but is optional.
- Vegetable broth in couscous adds extra flavor, but boiling water is fine too.
- Feel free to swap parsley with basil or cilantro for a different herbal note.
- This dish pairs nicely with a crisp green salad or steamed vegetables.
Keywords: blueberry glazed salmon, lemon herb couscous, baked salmon recipe, healthy fish dinner, berry glaze, gluten free salmon dish
