Description
A sumptuous dish featuring flaky salmon glazed with sweet blueberries, served with fluffy lemon herb couscous.
Ingredients
Scale
- 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
- 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
- Make the Blueberry Glaze: In a small saucepan over medium heat, combine the blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest. Simmer until thickened, about 5–7 minutes. Remove from heat.
- Prep and Bake the Salmon: Preheat oven to 400°F (200°C). Lightly oil a baking sheet. Season salmon fillets with olive oil, salt, and pepper, and brush with blueberry glaze. Bake for 12–15 minutes until flaky.
- Prepare the Lemon Herb Couscous: In a medium bowl, add dry couscous and pour boiling water or broth over it. Cover and let steam for about 5 minutes. Fluff with a fork and mix in lemon zest, juice, olive oil, and herbs. Season to taste.
- Assemble and Serve: Plate salmon alongside couscous, drizzle remaining blueberry glaze over the top, and garnish with fresh herbs.
Notes
Make the blueberry glaze a day in advance for convenience. Couscous can also be made ahead, just warm before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg