Description
Delicious and healthy salmon fillets drizzled with a sweet blueberry glaze, served alongside light and 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 your blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest. Allow the mixture to simmer gently for about 5–7 minutes, stirring occasionally.
- Preheat your oven to 400°F (200°C). Drizzle olive oil over the salmon fillets, seasoning generously with salt and black pepper. Arrange on a lined baking sheet, and spoon the blueberry glaze over each fillet.
- Bake for 12-15 minutes or until the salmon flakes easily with a fork.
- Prepare the Lemon Herb Couscous: Bring water or vegetable broth to a boil in a saucepan. Add couscous, zest, olive oil, salt, and pepper. Stir briefly, cover, and remove from heat. Let it sit for about 5 minutes.
- Fluff the couscous with a fork, adding in lemon juice and chopped herbs. Serve with salmon topped with the remaining blueberry glaze.
Notes
Make the blueberry glaze a day in advance for deeper flavor. Substitute couscous with quinoa or orzo for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg