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Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
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★★★★★

4.7 from 28 reviews

A delightful and healthy dish featuring tender salmon fillets glazed with a sweet and tangy blueberry balsamic sauce, served alongside zesty lemon herb couscous. Perfectly balanced with fresh herbs and vibrant flavors, this recipe offers a gourmet touch to your weeknight dinner.

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

  1. Make the Blueberry Glaze: In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon mustard, 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 added texture. Remove from heat and set aside.
  2. 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 them lightly with olive oil, and season with salt and pepper. Spoon or brush the 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. For a beautifully caramelized finish, broil the salmon for the final 1–2 minutes if desired.
  3. Prepare the Lemon Herb Couscous: In a medium bowl, add the dry couscous and a pinch of salt. Pour over boiling water or broth, cover tightly with a plate or lid, and let sit undisturbed for 5 minutes. Fluff the couscous with a fork and stir in lemon zest, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
  4. Assemble and Serve: Spoon the lemon herb couscous onto each plate or serving platter, top with a glazed salmon fillet, and drizzle with extra blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a colorful presentation and added freshness.

Notes

  • Optional Add-Ons: Add toasted almonds or pine nuts to the couscous for a crunchy texture.
  • For a grain alternative, swap couscous for quinoa, farro, or cauliflower rice to suit your dietary preference.
  • Stir in crumbled goat cheese or feta into the couscous for a creamy richness.
  • Broiling the salmon at the end of baking enhances the glaze’s caramelization.
  • Fresh or frozen blueberries both work well in the glaze; frozen may require slightly longer simmering.

Nutrition

Keywords: blueberry glazed salmon, lemon herb couscous, baked salmon recipe, healthy salmon dishes, blueberry glaze, easy salmon dinner

Find it online: https://messykitchenmagic.com/blueberry-glazed-salmon-with-lemon-herb-couscous-recipe/