Pan-Seared Salmon with Maple-Dijon Glaze and Winter Greens

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple pan-seared salmon topped with a sweet and tangy maple-Dijon glaze served alongside sautéed winter greens. This American-inspired holiday recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp Dijon mustard
2 minced garlic cloves
6 cups baby kale
1 tbsp lemon juice
1/4 tsp red pepper flakes

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Instructions

Step 1: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4 minutes until edges are crispy.
Step 3: Flip salmon and cook for another 3 minutes until just cooked through.
Step 4: In a small bowl, whisk 3 tbsp maple syrup, 2 tbsp Dijon mustard, and 2 minced garlic cloves to form a glaze.
Step 5: Brush the glaze over the salmon fillets and cook for 1 more minute until the glaze is sticky and fragrant.
Step 6: Remove salmon and keep warm. In the same skillet, add 6 cups baby kale, 1 tbsp lemon juice, and 1/4 tsp red pepper flakes. Sauté for 3-4 minutes until kale is wilted but still bright green.
Step 7: Serve salmon atop the sautéed kale, spooning any remaining glaze over the top.