Dijon-Baked Salmon with Date and Apple Salad

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Salmon:

2 tablespoons unsalted butter, at room temperature, plus more for the pan

Kosher salt and freshly ground black pepper

Four 6-ounce skinless salmon fillets, preferably wild (about 1 1/2 inches thick)

2 tablespoons Dijon mustard

2 tablespoons fresh parsley, chopped

2 tablespoons white wine

1 teaspoon freshly squeezed lemon juice

Salad:

1/4 cup white wine

1/4 cup finely chopped pitted Medjool dates (about 6)

1/4 cup fresh mint, chopped

2 tablespoons Dijon mustard

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 English cucumber, peeled

2 tart green apples, cored and cut into 1/4-inch dice

1/2 cup toasted pine nuts