Not bad, but nothing terribly special. I also found it took far longer to cook, though I did cook it on a lower rack since cooking such a sweet glaze too close to a heat source in the oven for ten minutes is a recipe for burned salmon. Glazes usually go on at the last minute, under high heat, for a VERY short time (a minute or less) so this really seemed like less of a glaze and more like an oven-roasted salmon that had been basted with a very sweet and sugary solution. Didn't try the collards, but I'm skeptical of adding lemon juice to collards.
We would rate the collards alone as a 5, but the salmon was too sweet and we would rate it a 2. We enjoyed the collards as prepared or with the addition of a few hot pepper flakes. They are not traditional Southern collards (which I also love), but are a quick and healthy alternative.
This was tasty, although I probably wouldn't make it again. The salmon was indeed very tasty this way. I agree with Belladonna714, that I prefer the tradtional collards even if they are higher-cal. Some things are just worth it. These burned too easily.
If I were rating the salmon alone it would be a 5, I did not baste it half way through cooking, I only coated it before baking. I found the collard greens to be a little bland this way. I much prefer a more traditional collard recipe. I will definetly make the salmon again though!