Snag the last of summers’ basil: This Glazed Dijon Salmon with Garlic Basil Spinach is a healthy meal you can get on the table in 30 minutes without sacrificing flavor!
What a whirlwind of a weekend! Last time we talked, I was just touching down in Vermont for Blog Brûlée and now I’m already back in California. I can’t believe the weekend came and went so quickly, and now I’m back alone in front of the computer screen instead of sitting around with a group of incredible women brainstorming and networking. I always step back and thank my lucky stars for finding community through this space.
One thing that got discussed a lot this weekend is how we best help readers find what they need.
I think about you guys a lot… [feel free to answer in the comments!]
- What recipes are you looking for this fall?
- What do you think about when putting together your meal plan for the week?
- What do you think about when you’re winging it 20 minutes before dinner should be on the table?
This recipe is one I lean heavily on when I’m feeling overwhelmed in many aspects of life – and it’s time for me to share it so you guys have it in your quick meal arsenal too. It’s quick to grab a piece of fish and some fresh spinach on the way home, or keep it in the freezer to make on a busy night.
While fish really feels like a luxury, you can keep the portion sizes small to stretch this meal by adding some brown rice or quinoa underneath the recipe for bulk. I love the buttery flavor of salmon, and I highlight it with dijon mustard and a touch of maple syrup.
When plated on top of garlicky basil spinach, the different flavors of this dish pop and make you feel like you just ordered the salmon dish at a restaurant. I can’t say enough good things about this recipe – I hope you add it into your routine when you want to feel fancy!
- 2 4-ounce filets of wild salmon
- 1 teaspoon stoneground dijon mustard
- 1 teaspoon maple syrup
- ½ cup halved walnuts
- ¼ of a sweet onion
- 1 tablespoon olive oil
- 2 teaspoons minced basil
- 1 large minced garlic clove
- 4 cups baby spinach
- Extra basil for garnish
- Set your filets of salmon on a piece of parchment paper and preheat the oven to 325.
- Mix together the dijon mustard, and maple syrup. Divide the mixture on top of the salmon and top with fresh ground pepper.
- Bake the salmon for 20 minutes in the oven, until flaky when you poke in a fork and twist it.
- During the last 6-8 minutes of baking, add ½ cup of halved walnuts to the baking sheet to toast in the oven.
- Thinly chop the sweet onion and sauté it in a pan with olive oil for 2-3 minutes. Add in the minced basil and garlic and sauté until fragrant, and then turn off the heat.
- Add in spinach and stir it to coat it in olive oil, and the heat of the pan will wilt the spinach.
- When the salmon is fully cooked, plate the wilted garlic basil spinach underneath with salmon and sprinkle with the toasted walnuts.
This dish takes 30 minutes start to finish, but after making this many times at home, I can usually throw it together in 20 – cooking the spinach mixture while the salmon bakes. In addition, it’s easy to double for a family of 4!
Get to it!