- Line sheet pan with parchment paper and lightly oil.
- Place salmon skin side down on sheet pan. Season with salt and pepper.
- In a small bowl, combine crème fraîche, both mustards, shallots, capers, nutmeg, chili flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover salmon with mustard sauce.
- Bake for 10–15 minutes, depending on thickness of fillet, or until just cooked through. Plate fillets, spoon sauce on top, and sprinkle with parsley. Serve with grilled vegetables and rice pilaf or roasted sweet potatoes.
Beverage pairing: Tempranillo or a black IPA.