Honey Mustard Salmon with Garlic Kale

There’s something about a meal that feels a little fancy but doesn’t ask you to do the most. This Honey Dijon Salmon with Garlicky Kale is exactly that kind of vibe. Sweet, tangy, savory, comforting… without feeling heavy or overworked.

It’s giving cookbook energy, but still very much real life, real schedule, real appetite.

The salmon gets brushed with this glossy honey Dijon glaze that melts into the fish as it bakes, leaving it tender, flaky, and full of flavor without being overpowering. Underneath, you’ve got garlicky sautéed kale that’s soft, savory, and perfectly balanced with a splash of apple cider vinegar and fresh lemon to wake everything up.

This is one of those meals that makes you feel like you really showed up for yourself.

It’s nourishing, protein-packed, and satisfying without requiring complicated steps or a sink full of dishes. Perfect for a cozy night in, meal prep for the week, or those moments when you want to eat well and still feel a little elevated doing it.

Ingredients

• 4 salmon fillets (5 oz each)

• 8 cups fresh kale, stems removed, chopped

• 3 tbsp Dijon mustard

• 1 tbsp honey

• 1 tbsp olive oil, divided

• 4 cloves garlic, minced

• 1/4 cup low-sodium chicken broth

• 1 tbsp apple cider vinegar

• 1/2 tsp black pepper

• 1/4 tsp salt

• 1 lemon, cut into wedges

• 1 cup cooked quinoa

• 1 cup cooked couscous

  
  

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together Dijon mustard, honey, and 1/2 tablespoon olive oil until smooth.

3. Place salmon fillets on the prepared baking sheet and brush generously with the honey Dijon mixture.

4. Bake for 12 to 15 minutes, or until salmon flakes easily with a fork and the glaze is lightly caramelized.

5. While the salmon bakes, heat the remaining olive oil in a large skillet over medium heat.

6. Add minced garlic and sauté for about 30 seconds until fragrant.

7. Add chopped kale and chicken broth. Cover and cook for 5 to 6 minutes, stirring occasionally, until kale is wilted and tender.

8. Stir in cooked quinoa and couscous, allowing them to warm through and absorb the garlicky broth.

9. Add apple cider vinegar, salt, and black pepper. Toss well to combine.

10. Serve salmon over the garlicky kale and grain blend. Finish with fresh lemon wedges.

Why This Dish Works

The honey Dijon glaze brings a soft sweetness and tang that pairs beautifully with the richness of salmon. Adding quinoa and couscous gives the dish more body and texture while keeping it light and nourishing. The grains soak up the garlicky broth and vinegar, creating a balanced base that complements the flaky salmon without overpowering it. It’s satisfying, elegant, and still very much an everyday kind of meal.

Updated Nutrition (Per Serving | Serves 4)

Approximate values

• Calories: 385

• Protein: 35g

• Carbohydrates: 32g

• Fiber: 4g

• Sugar: 6g

• Fat: 14g

• Saturated Fat: 2.5g

• Sodium: 360mg

• Cholesterol: 75mg

• Omega-3s: 2.2g