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Blueberry Glazed Salmon served with Lemon Herb Couscous on a plate.

Blueberry Glazed Salmon with Lemon Herb Couscous

A fresh, easy dinner featuring tender salmon paired with a sweet blueberry glaze and bright lemon herb couscous, perfect for weeknights or entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Blueberry Glaze
  • 1 cup blueberries Fresh or frozen. If using frozen, thaw slightly before cooking.
  • 2 tablespoons honey Adjust sweetness to taste.
  • 1 tablespoon Dijon mustard Adds tanginess.
  • 1 tablespoon olive oil
For the Salmon
  • 4 pieces salmon fillets Check for freshness.
  • Salt and pepper To taste.
For the Lemon Herb Couscous
  • 1 cup couscous Follow package instructions for cooking.
  • 1 lemon zested and juiced Adds brightness.
  • 2 tablespoons fresh parsley Chopped.

Method
 

Prepare the Glaze
  1. In a small saucepan, combine blueberries, honey, Dijon mustard, and olive oil.
  2. Cook over medium heat until the blueberries burst and the sauce thickens, stirring often.
Prepare and Bake the Salmon
  1. Season the salmon fillets with salt and pepper.
  2. Pour or spoon the blueberry sauce over the fillets.
  3. Bake the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes or until it flakes easily with a fork.
Prepare the Couscous
  1. Meanwhile, prepare the couscous according to the package instructions.
  2. In a bowl, combine cooked couscous with lemon zest, lemon juice, and chopped parsley, then season with salt and pepper.
Serve
  1. Plate the salmon with a scoop of lemon herb couscous.
  2. Spoon any extra blueberry glaze on top.

Notes

Cool leftovers to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. Do not freeze the glazed salmon.