why make this recipe

This dish pairs tender salmon with a sweet blueberry glaze and bright lemon herb couscous. It cooks fast and looks nice on the plate. You get fruit, fish, and a light grain in one simple meal.

introduction

Blueberry Glazed Salmon with Lemon Herb Couscous is a fresh, easy dinner. The glaze is fruity and a little tangy. The couscous adds lemon and parsley for a bright side. You can make it on a weeknight or for guests.

how to make Blueberry Glazed Salmon with Lemon Herb Couscous

Make the glaze: put blueberries, honey, Dijon mustard, and olive oil in a small saucepan. Cook on medium heat until the berries burst and the sauce thickens. Stir often.
Season the salmon with salt and pepper. Pour or spoon the blueberry sauce over the fillets.
Bake the salmon at 400°F (200°C) for 12–15 minutes, or until the fish flakes with a fork.
While the salmon bakes, cook the couscous by the package directions.
Mix cooked couscous with lemon zest, lemon juice, and chopped parsley. Taste and add salt and pepper.
Plate the salmon with a scoop of lemon herb couscous. Spoon any extra glaze on top.

Ingredients :

4 salmon fillets
1 cup blueberries
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 cup couscous
1 lemon (zested and juiced)
2 tablespoons fresh parsley (chopped)
Salt and pepper to taste

Directions :

In a small saucepan, combine blueberries, honey, Dijon mustard, and olive oil. Cook over medium heat until blueberries burst and the sauce thickens.
Season the salmon fillets with salt and pepper, then pour the blueberry sauce over them.
Bake the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes or until cooked through.
Meanwhile, prepare the couscous according to package instructions. In a bowl, combine cooked couscous, lemon zest, lemon juice, parsley, and season with salt and pepper.
Serve the salmon with the lemon herb couscous on the side.

how to serve Blueberry Glazed Salmon with Lemon Herb Couscous

Serve warm. Place one salmon fillet on each plate with a side of couscous. Add extra blueberry sauce if you like. A simple green salad or steamed vegetables go well with this dish.

how to store Blueberry Glazed Salmon with Lemon Herb Couscous

Cool leftovers to room temperature. Put in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) or in a microwave until warm. Do not freeze the glazed salmon; the texture can change.

tips to make Blueberry Glazed Salmon with Lemon Herb Couscous

Use fresh or frozen blueberries. If frozen, thaw a bit before cooking.
Taste the glaze and add a little more honey if you want it sweeter.
Do not overcook the salmon. Check at 12 minutes for tender, flaky fish.
Fluff the couscous with a fork before mixing in lemon and parsley to keep it light.

variation (if any)

Swap salmon for trout or cod and adjust baking time.
Add a pinch of red pepper flakes to the glaze for heat.
Stir in toasted almonds or pine nuts to the couscous for crunch.
Use quinoa instead of couscous for a gluten-free option.

FAQs

Q: Can I make the glaze ahead of time?
A: Yes. Make the glaze and keep it in the fridge for 2 days. Warm it up before using.

Q: Can I use frozen salmon?
A: Yes. Thaw the salmon first and pat it dry. Then follow the recipe.

Q: Is couscous gluten-free?
A: Regular couscous is not gluten-free. Use quinoa or a gluten-free grain if needed.

Q: How do I know when salmon is done?
A: The salmon flakes easily with a fork and is opaque all the way through. Use a thermometer for 145°F (63°C) if you want a precise check.

Conclusion

If you like simple baked salmon with bright flavors, this recipe is easy to try and makes a pretty meal. For another lemony baked salmon idea, see this baked salmon recipe: Baked Salmon with Lemon Dill Sauce – Laughing Spatula.