Description
A delightful dish featuring rich salmon glazed with a sweet-tart blueberry sauce, served alongside zesty 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 mixing bowl, combine the blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Use a fork to mash the blueberries gently while mixing.
- Prep and Bake the Salmon: Preheat your oven to 400°F (200°C). Season the salmon fillets with olive oil, salt, and pepper. Place them skin-side down on a baking dish and generously spoon the blueberry glaze over the top of each fillet. Bake for about 15–20 minutes.
- Prepare the Lemon Herb Couscous: While the salmon bakes, bring 1 cup of water or vegetable broth to a rolling boil in a saucepan. Stir in the couscous, cover with a lid, and remove from heat. Allow it to sit for about 5 minutes, then fluff with a fork and mix in the lemon zest, juice, olive oil, parsley or basil, and season with salt and pepper.
- Assemble and Serve: Then serve the salmon with a generous scoop of lemon herb couscous, drizzled with any extra blueberry glaze.
Notes
You can prepare the blueberry glaze in advance. Consider using a kitchen thermometer to check the salmon’s doneness—145°F (63°C) is ideal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg