Blueberry Glazed Salmon with Lemon Herb Couscous
A bold and beautiful salmon dish topped with a tangy-sweet blueberry balsamic glaze, served over fluffy lemon herb couscous. Unexpected, colorful, and ready to steal the spotlight on any table.
Why You’ll Love It
This recipe combines elegant presentation with easy, approachable prep—and delivers a seriously delicious flavor twist. The blueberry glaze is bright, sticky, slightly sweet with a balsamic punch, and perfectly balances the richness of salmon. It caramelizes as it bakes, forming a glossy, jewel-toned finish that looks stunning against the pale lemon herb couscous.
It’s a modern, elevated weeknight dinner or a dinner-party-ready main that looks as good as it tastes with deep purple hues, zesty grains, and fresh green garnish.
Timings & Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Equipment Needed
- Small saucepan
- Baking sheet or oven-safe skillet
- Foil or parchment paper
- Medium pot (for couscous)
- Zester and juicer
- Mixing spoon or silicone brush
Ingredients
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
Step-by-Step Instructions
Step 1: Make the Blueberry Glaze
- In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon, and lemon zest.
- Bring to a simmer over medium heat and cook for 5–6 minutes, stirring occasionally, until the berries burst and the glaze thickens slightly.
- Lightly mash some berries with the back of a spoon for texture.
- Remove from heat and set aside.
Step 2: Prep and Bake the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Place salmon fillets on the sheet, drizzle lightly with olive oil, and season with salt and pepper.
- Spoon or brush blueberry glaze generously over the top of each fillet.
- Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly.
💡 Optional: Broil the salmon for the final 1–2 minutes for caramelized edges.
Step 3: Prepare the Lemon Herb Couscous
- In a medium bowl, add dry couscous and a pinch of salt.
- Pour over boiling water or broth, cover with a plate or lid, and let sit for 5 minutes.
- Fluff with a fork and stir in lemon zest, juice, olive oil, and fresh herbs.
- Season with salt and pepper to taste.
Step 4: Assemble and Serve
- Spoon couscous onto each plate or platter.
- Top with a glazed salmon fillet and an extra drizzle of blueberry glaze.
- Garnish with fresh parsley, lemon wedges, or microgreens for visual pop.
Optional Add-Ons
- Add toasted almonds or pine nuts for crunch
- Swap couscous for quinoa, farro, or cauliflower rice
- Stir crumbled goat cheese or feta into the couscous for creaminess
Nutritional Info (Per Serving, Approximate)
- Calories: 420
- Protein: 32g
- Carbs: 25g
- Fat: 22g
- Fiber: 2g
- Sugar: 7g (natural)
Blueberry Glazed Salmon with Lemon Herb Couscous
This recipe combines elegant presentation with easy, approachable prep—and delivers a seriously delicious flavor twist. The blueberry glaze is bright, sticky, slightly sweet with a balsamic punch, and perfectly balances the richness of salmon. It caramelizes as it bakes, forming a glossy, jewel-toned finish that looks stunning against the pale lemon herb couscous.
Equipment
- Small saucepan
- Baking sheet or oven-safe skillet
- Foil or parchment paper
- Medium pot (for couscous)
- Zester and juicer
- Mixing spoon or silicone brush
Ingredients
Ingredients
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
Step-by-Step Instructions
Step 1: Make the Blueberry Glaze
- In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon, and lemon zest.
- Bring to a simmer over medium heat and cook for 5–6 minutes, stirring occasionally, until the berries burst and the glaze thickens slightly.
- Lightly mash some berries with the back of a spoon for texture.
- Remove from heat and set aside.
Step 2: Prep and Bake the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Place salmon fillets on the sheet, drizzle lightly with olive oil, and season with salt and pepper.
- Spoon or brush blueberry glaze generously over the top of each fillet.
- Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly.
- 💡 Optional: Broil the salmon for the final 1–2 minutes for caramelized edges.
Step 3: Prepare the Lemon Herb Couscous
- In a medium bowl, add dry couscous and a pinch of salt.
- Pour over boiling water or broth, cover with a plate or lid, and let sit for 5 minutes.
- Fluff with a fork and stir in lemon zest, juice, olive oil, and fresh herbs.
- Season with salt and pepper to taste.
Step 4: Assemble and Serve
- Spoon couscous onto each plate or platter.
- Top with a glazed salmon fillet and an extra drizzle of blueberry glaze.
- Garnish with fresh parsley, lemon wedges, or microgreens for visual pop.
Notes
Optional Add-Ons
Add toasted almonds or pine nuts for crunch
Swap couscous for quinoa, farro, or cauliflower rice
Stir crumbled goat cheese or feta into the couscous for creaminess
Nutrition
Calories: 420kcalCarbohydrates: 25gProtein: 32gFat: 22gFiber: 2gSugar: 7g
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