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Easy Mustard Salmon with Citrus Squash Salad

Flaky, tender Mustard Salmon with Citrus Squash Salad is the perfect easy meal for a family Easter dinner. Baked in the oven and paired with a tangy citrus-dressed raw squash salad with fresh chives and chopped pistachios, this dinner is ready to eat in just 20 minutes! 
Course Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 370kcal


  • 2 lbs salmon
  • 2 teaspoons Maille® Old Style Mustard
  • 3 cups zucchini sliced thin
  • 1.5 cups yellow squash sliced thin
  • 1 pint cherry tomatoes halved
  • ¼ cup fresh chives minced
  • ¼ cup pistachios chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon zest
  • 1 lemon juiced
  • kosher salt to taste
  • cracked black pepper to taste


  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a light layer of cooking spray. Add the salmon filet, skin-side down and coat with the Maille Old Style Mustard. Bake for 15-20 minutes, or until the fish flakes with a gentle twist of a fork.
  • While the salmon bakes, add the zucchini, squash, tomatoes, chives, and pistachios to a large bowl. Whisk together the olive oil, honey, lemon zest, lemon juice, salt, and pepper in a small bowl, then slowly add to the bowl with the salad. Toss gently to coat and adjust dressing and seasoning as desired. Plate salmon with a hearty portion of salad and serve immediately.


Calories: 370kcal | Carbohydrates: 12g | Protein: 33g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 100mg | Potassium: 1225mg | Fiber: 2g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 46mg | Calcium: 51mg | Iron: 2.4mg