Ingredients
Scale
- 4 salmon fillets (5–6 oz each)
- ¾ cup fresh or frozen blueberries
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 cup dry couscous
- 1 cup vegetable broth (or boiling water)
- Zest and juice of 1 lemon
- Fresh herbs (parsley or basil)
- 1 tsp olive oil
- Salt & black pepper (to taste)
Instructions
- To make the blueberry glaze, combine blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest in a small saucepan over medium heat. Stir occasionally until the sauce thickens (about 5-7 minutes).
- Preheat your oven to 400°F (200°C). Coat the salmon fillets with olive oil, season with salt and pepper, and place on a parchment-lined baking sheet. Brush generously with the blueberry glaze.
- Bake for 12-15 minutes until the salmon flakes easily with a fork.
- For the couscous, combine dry couscous with boiling vegetable broth in a bowl; cover for five minutes until liquid is absorbed. Fluff with a fork and add lemon juice, zest, olive oil, and chopped herbs.
- Serve each salmon fillet over couscous and drizzle any remaining glaze on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet (approx. 150g) with couscous
- Calories: 367
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 78mg