Mustardy Sheet-Pan Salmon With Greens Recipe
Introduction
This mustardy sheet-pan salmon with greens is a simple, flavorful meal that comes together quickly and requires minimal cleanup. The combination of tangy Dijon mustard, sweet maple syrup, and fresh dill elevates the salmon, while the vibrant greens add color and nutrition.
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup finely chopped dill, plus sprigs to garnish
- 2 tablespoons extra-virgin olive oil, divided
- Salt and black pepper
- 2 garlic cloves
- 1 medium lemon, scrubbed
- 4 (4- to 6-ounce) skinless salmon fillets
- ½ cup dry white wine, vermouth, sake, or vegetable broth
- 2 medium bunches mature spinach or Swiss chard (1 pound), tough stems removed and leaves roughly torn
Instructions
- Step 1: Set a rack in the center of the oven and heat it to 400 degrees.
- Step 2: In a small bowl, combine the mustard, maple syrup, chopped dill, 1 tablespoon olive oil, and 1 teaspoon freshly ground black pepper. Grate the garlic cloves and lemon zest into the mixture, then stir to combine. Thinly slice the lemon into 8 rounds, discard any seeds, and arrange them in pairs on a sheet pan.
- Step 3: Pat the salmon fillets dry with paper towels and season lightly with salt. Place each fillet evenly on the sheet pan, resting each on two lemon rounds. Spread the mustard mixture over the top and sides of the salmon. Pour the wine or chosen liquid into the sheet pan.
- Step 4: Tuck the torn spinach or Swiss chard leaves around the salmon. Drizzle with the remaining 1 tablespoon olive oil and season the greens lightly with salt. Bake until the greens are wilted and the salmon flakes easily when pierced with a fork, about 12 to 15 minutes. Garnish with dill sprigs before serving.
Tips & Variations
- For extra flavor, substitute the white wine with vermouth or sake, or use vegetable broth for a non-alcoholic option.
- Skin-on salmon fillets can be used; just score the skin lightly to help the flavors penetrate.
- Try swapping Swiss chard for kale or beet greens for a different green vegetable texture.
Storage
Store leftover salmon and greens in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to prevent drying out. Leftover greens can also be enjoyed cold in salads.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe without an oven?
This recipe is designed for oven baking to cook the salmon and wilt the greens evenly. While you could pan-sear the salmon and sauté the greens separately, the one-pan convenience is lost.
What if I don’t have fresh dill?
Dill adds a fresh, herbaceous note but can be substituted with fresh parsley or tarragon if unavailable. Dried dill can work but use sparingly to avoid overpowering the dish.
PrintMustardy Sheet-Pan Salmon With Greens Recipe
This mustardy sheet-pan salmon with greens is an easy, flavorful weeknight recipe that combines tender salmon fillets with a tangy Dijon mustard and maple syrup glaze, baked alongside fresh spinach or Swiss chard. The use of lemon rounds and a splash of white wine enhances the flavor profile, while baking everything together on one sheet pan simplifies cleanup and cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Mustard Glaze
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup finely chopped dill, plus sprigs to garnish
- 2 tablespoons extra-virgin olive oil, divided
- Salt and black pepper, to taste
- 2 garlic cloves, grated
- Zest of 1 medium lemon
- 8 lemon rounds (thinly sliced from 1 lemon)
Main Ingredients
- 4 (4- to 6-ounce) skinless salmon fillets
- ½ cup dry white wine, vermouth, sake, or vegetable broth
- 2 medium bunches mature spinach or Swiss chard (about 1 pound), tough stems removed and leaves roughly torn
Instructions
- Preheat the oven: Set a rack in the center of your oven and heat it to 400°F (200°C). Prepare your sheet pan by laying out the lemon rounds in pairs, discarding any seeds.
- Prepare the mustard glaze: In a small bowl, combine the Dijon mustard, maple syrup, chopped dill, 1 tablespoon of the olive oil, and freshly ground black pepper. Grate the garlic cloves and lemon zest into the mixture and stir well to combine all flavors.
- Season and arrange the salmon: Pat the salmon fillets dry using paper towels and lightly season them with salt. Place each fillet on top of two lemon rounds on the sheet pan. Generously slather the mustard glaze over the top and sides of each salmon fillet. Pour the white wine (or alternative) evenly around the salmon on the pan.
- Add the greens: Tuck the torn spinach or Swiss chard leaves around and under the salmon fillets on the pan. Drizzle the remaining 1 tablespoon of olive oil over the greens and season lightly with salt.
- Bake: Place the sheet pan in the preheated oven and bake for 12 to 15 minutes, or until the greens have wilted and the salmon flakes easily when pierced with a fork.
- Garnish and serve: Remove from the oven and garnish the salmon with fresh dill sprigs. Serve immediately while hot for a delicious and healthy meal.
Notes
- For best flavor, use fresh dill and freshly grated garlic.
- Salmon fillets can vary in size; adjust baking time accordingly to avoid overcooking.
- If you prefer, you can substitute spinach with Swiss chard or another leafy green of your choice.
- The white wine can be substituted with vermouth, sake, or vegetable broth depending on preference or dietary restrictions.
- Make sure to remove the tough stems from leafy greens for an improved texture.
Keywords: Sheet-pan salmon, mustard glaze, baked salmon with greens, easy salmon recipe, healthy dinner, spinach, Swiss chard, Dijon mustard salmon
