Ingredients
Equipment
Method
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.
Nutrition
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
Yes. If using frozen, simmer 1–2 extra minutes so the glaze thickens and the berries fully burst. What internal temperature should I cook the salmon to?
For food safety, the USDA recommends 145°F (63°C); the flesh will be opaque and flake easily. If you prefer a slightly silkier texture, cook just to doneness cues while ensuring safety. Can I make the glaze ahead?
Yes. Simmer, cool, and refrigerate up to 3 days. Warm gently to loosen before brushing on the fish. No couscous on hand—what else works?
Quinoa, farro, or cauliflower rice are great swaps (you already mention these as add-ons). Keep the lemon-herb profile so the grains stay bright against the sweet-tangy glaze. Skin on or off?
Either works. If skin-on, bake skin-side down for easy serving and maximum moisture. Air-fryer or grill?
Air-fryer: 400°F (200°C) for 7–10 minutes depending on thickness (add glaze for the last 2–3 minutes). Grill: medium-high heat, oil the grates, glaze during the last couple of minutes to avoid scorching.
FAQs
Can I use frozen blueberries?Yes. If using frozen, simmer 1–2 extra minutes so the glaze thickens and the berries fully burst. What internal temperature should I cook the salmon to?
For food safety, the USDA recommends 145°F (63°C); the flesh will be opaque and flake easily. If you prefer a slightly silkier texture, cook just to doneness cues while ensuring safety. Can I make the glaze ahead?
Yes. Simmer, cool, and refrigerate up to 3 days. Warm gently to loosen before brushing on the fish. No couscous on hand—what else works?
Quinoa, farro, or cauliflower rice are great swaps (you already mention these as add-ons). Keep the lemon-herb profile so the grains stay bright against the sweet-tangy glaze. Skin on or off?
Either works. If skin-on, bake skin-side down for easy serving and maximum moisture. Air-fryer or grill?
Air-fryer: 400°F (200°C) for 7–10 minutes depending on thickness (add glaze for the last 2–3 minutes). Grill: medium-high heat, oil the grates, glaze during the last couple of minutes to avoid scorching.
