Blueberry Glazed Salmon Lemon (Printer-friendly)
Tender salmon topped with a tangy blueberry glaze, served over flavorful lemon herb couscous for a healthy meal.
# What You'll Need:
→ Blueberry Glaze
01 - 1 cup fresh or frozen blueberries
02 - 2 tablespoons balsamic vinegar
03 - 2 tablespoons honey
04 - 1 tablespoon lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salmon
08 - 4 salmon fillets (about 6 oz each), skin removed
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Lemon Herb Couscous
12 - 1 1/2 cups couscous
13 - 1 3/4 cups low-sodium vegetable broth
14 - 2 tablespoons olive oil
15 - Zest of 1 lemon
16 - 2 tablespoons lemon juice
17 - 2 tablespoons fresh parsley, finely chopped
18 - 1 tablespoon fresh dill, finely chopped
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# How To Make It:
01 - Combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until blueberries burst and sauce thickens (8–10 minutes). Mash berries gently with a spoon. Remove from heat and strain if a smoother glaze is desired. Set aside.
02 - Preheat oven to 400°F. Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon fillets, flesh side down, for 2–3 minutes until golden. Flip fillets, brush generously with blueberry glaze, and transfer skillet to oven. Bake for 8–10 minutes, or until salmon flakes easily with a fork.
03 - Bring vegetable broth and olive oil to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff couscous with a fork and stir in lemon zest, lemon juice, parsley, dill, salt, and pepper.
04 - Divide couscous among plates. Top each serving with a glazed salmon fillet. Spoon additional blueberry glaze over salmon, if desired. Garnish with extra herbs and lemon wedges.
# Expert Tips:
01 -
- The blueberry glaze transforms ordinary salmon into something restaurant worthy
- Lemon herb couscous comes together in minutes while the salmon cooks
- Impressive enough for dinner guests but simple enough for Tuesday
02 -
- The glaze thickens quickly as it cools, so do not overcook it or it will become too sticky
- Patting the salmon completely dry before seasoning is what creates that beautiful sear
- Couscous keeps absorbing liquid, so fluff it promptly after the 5 minute rest
03 -
- Make extra glaze and keep it in the refrigerator for up to a week
- The couscous tastes even better the next day, so do not stress about leftovers