Oven Baked Honey Mustard Salmon with Roasted Spinach

a plate of honey mustard salmon with Maille Honey Dijon

5 from 17 votes

Oven Baked Honey Mustard Salmon with Roasted Spinach

This is the best oven baked honey mustard salmon with Maille Honey Dijon that you’re going to find. Put a small bowl of the honey mustard out on the table just in case someone wants to drizzle some extra dressing on top of their roasted salmon and spinach.

Course Dinner, Lunch

Cuisine American

Keyword honey dijon salmon, honey mustard salmon, roasted salmon, salmon and spinach

Prep Time 20

Cook Time 25

Servings people

Calories 265kcal

Author April Boller Wright

Ingredients

6 Salmon fillets
2 tsp extra-virgin olive oil plus additional for sheet pan
1 1/2 tbsp parsley fresh and chopped finely
4 tsp minced garlic
4 tbsp Maille Honey Dijon or your favorite honey mustard
1 tsp lemon juice fresh lemon juice
10 oz spinach fresh (add additional if you like extra spinach)
salt and ground pepper
Lemon wedges for garnish (optional)

Salmon Brine

3 cups cold water
3 tbsp salt

Instructions

Make the brine

Cut the salmon into 6 fillets. To a large shallow bowl or baking dish, add 3 cups of water and 3tablespoons of salt. Stir until the salt is dissolved. Add the salmon, fleshside down into the salted water. Brine for 15-20 minutes.
Preheat oven to 425 degrees Fahrenheit.
In the meantime, in a small bowl, add the Maille honey mustard, minced garlic, fresh minced parsley, and lemon juice. Mixed to combine.
Pat the salmon very dry.Season with pepper. Brush olive oil over the top and bottom of fillets. Next, brush half of the mustard mixture over each fillet. Place fillets on a baking sheet and roast for about 20 minutes.
Add the remaining mustard mixture to a bowl with the spinach. Tossed to combine.
Next, place the spinach on a small baking sheet. Roast for about 5-7 minutes. Remember you want to finish cooking everything at the same time, so timing is important here.
To serve, place the spinach on a plate and top with the fillet. Brush salmon with additional Maille Honey Dijon if you like.

Notes

Use a large baking sheet big enough to roast the salmon and spinach at once. Add the spinach to the pan about 5-7 minutes before the salmon is done.
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If you don't have a large baking sheet, no worries, just use two smaller ones.
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When brining the salmon, make sure the water is just deep enough to submerge the flesh of the salmon. You can use any salt you’d like for the brine
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For an additional immune boost, try adding fresh ginger to the honey mustard sauce.
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Put a small bowl of the honey mustard out on the table just you or your family wants some extra dressing on top of their roasted salmon.
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I highly recommend getting fresh, local ingredients for this recipe! You can easily find bunches of spinach, garlic, and parsley at your local farmer’s market. Depending on where you live, you might be able to find some fresh salmon and lemons there, too! Otherwise, a stop at your local fish market will be your next best bet.

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