Mustard-Maple Salmon for Immune Support This Winter
Rich in omega-3s and antioxidants, this easy salmon dish offers both comfort and immune-boosting benefits.
By
Lana Pine
| Published on December 8, 2025
2 min read
Credit: Food Network
As temperatures drop and cold and flu season ramps up, nourishing, immune-supportive meals can be a simple yet powerful way to care for your health. This mustard-maple roasted salmon recipe is a perfect example of how comfort food can also be functional. Salmon is rich in omega-3 fatty acids, which are known for their anti-inflammatory properties and may help support the immune system’s ability to respond to illness. The balance of tangy Dijon mustard, slightly sweet maple syrup and fresh herbs creates a flavorful glaze that enhances the salmon without overpowering its natural richness.
Beyond the salmon itself, this dish pairs well with nutrient-dense sides like sweet potatoes — packed with antioxidants and vitamin A — and whole grains that provide sustained energy and fiber. Together, they form a balanced, winter-friendly meal that supports overall wellness while still feeling satisfying and indulgent.
With a short ingredient list and a cook time of just 10 to 12 minutes, this recipe makes it easy to prioritize nutrition even on busy, chilly evenings when healthy choices can feel more challenging.
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh cilantro or parsley
- 1 tablespoon light mayonnaise
- 2 teaspoons pure maple syrup
- Four 5-ounce skinless center-cut salmon fillets
- Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
- Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
- Bake until just cooked through, 10 to 12 minutes. Sprinkle with the remaining 1 tablespoon cilantro and serve.
This recipe was originally published on Food Network.
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