Maple‑Dijon Crusted Salmon with Bright Veggies

There’s something really satisfying about making a meal that feels like it belongs in a fancy restaurant, even when you’re just cooking in your family’s kitchen. This salmon is exactly that kind of dish. The crust is sweet, tangy, a little smoky, and super aromatic thanks to fresh thyme. Paired with sautéed kale, quick pickled onions, fluffy rice, and cool cucumber slices, it turns into a plate that looks—and tastes—like you actually know what you’re doing.

I love meals like this because they’re balanced without trying too hard. The salmon is rich, the kale is earthy, the onions add brightness, and the cucumbers keep everything fresh. It’s the kind of dinner that makes you feel proud of yourself, like “Wow, I really made that.”

Ingredients

For the Salmon

• 4 salmon fillets (about 6 oz each)

• 2 tbsp Dijon mustard

• 1 tbsp maple syrup

• 1 tsp paprika

• 1 tsp fresh thyme leaves, chopped

• 1 tbsp olive oil

• Salt and black pepper to taste

For the Sautéed Kale

• 1 large bunch kale, stems removed and leaves chopped

• 1 tbsp olive oil

• 2 cloves garlic, minced

• Salt and pepper to taste

For the Quick Pickled Onions (we use Mezzetta Pickled Red Onions)

For the Sides

• 2 cups cooked rice (any kind you like)

• 1 cucumber, thinly sliced

Directions

Prepare the Salmon

• Preheat your oven to 400°F (200°C).

• In a small bowl, mix the Dijon mustard, maple syrup, paprika, thyme, olive oil, salt, and pepper.

• Place the salmon fillets on a lined baking sheet.

• Spoon the mustard mixture over the tops, spreading it into a thick, even crust.

• Bake for 12–15 minutes, depending on how thick your salmon is. The crust should be golden and the fish should flake easily.

  
  

Sauté the Kale

• Heat olive oil in a large pan over medium heat.

• Add the garlic and cook for about 30 seconds until fragrant.

• Add the kale and stir until it wilts down and turns deep green.

• Season with salt and pepper.

  
  

Assemble the Plate

• Scoop a serving of rice onto each plate.

• Add a handful of sautéed kale.

• Place a salmon fillet on top or beside the rice.

• Add a small pile of pickled onions and a fan of cucumber slices.

• Stand back and admire your masterpiece.