Description
A visually stunning dish featuring succulent salmon fillets glazed with a sweet-tart blueberry sauce, served alongside 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
- In a medium mixing bowl, combine the blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest. Whisk until combined and let sit for a minute.
- Preheat your oven to 400°F (200°C). Drizzle a rimmed baking sheet with olive oil. Season salmon fillets with salt and pepper, place them skin-side down on the sheet, and brush with blueberry glaze. Bake for 12-15 minutes.
- While the salmon bakes, bring water or vegetable broth to a boil. In another bowl, combine couscous with lemon zest, olive oil, and salt. Pour the boiling liquid over the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and mix in lemon juice and herbs.
- Serve the salmon on couscous, drizzling any remaining glaze on top and garnishing with parsley or basil.
Notes
Make the glaze a day in advance. For quicker cooking, consider using an air fryer or grilling the salmon.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg