Blueberry Glazed Salmon with Lemon Herb Couscous
Blueberry Glazed Salmon with Lemon Herb Couscous is a vibrant and delicious dish that perfectly balances sweet and savory flavors. The succulent salmon fillets are coated in a rich blueberry glaze, while the lemon herb couscous adds a refreshing touch. This easy-to-make recipe is perfect for weeknight dinners or summer barbecues, impressing family and friends alike with its gourmet appeal and stunning presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup fresh blueberries
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil, divided
- 1 cup whole wheat couscous
- 1 cup water or broth
- 2 tbsp parsley, finely chopped
- 1 tbsp dill, finely chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, combine blueberries, honey, balsamic vinegar, garlic, and lemon juice; cook until blueberries burst into a chunky sauce.
- Season salmon fillets with salt and pepper, brush with olive oil.
- In an oven-safe skillet, sear salmon skin-side down for about 4 minutes until crispy.
- Pour blueberry glaze over salmon and bake for 10-12 minutes.
- Prepare couscous according to package instructions using water or broth; stir in olive oil, lemon juice, parsley, dill, salt, and pepper once fluffy.
- Serve salmon alongside the lemon herb couscous.
Nutrition
- Serving Size: 1 salmon fillet with couscous (approx. 8 oz total)
- Calories: 425
- Sugar: 9g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For extra crunch, consider adding toasted nuts to the couscous. You can also substitute quinoa for the couscous for a gluten-free option.