Mustardy Sheet-Pan Salmon with Greens Recipe

Introduction

This Mustardy Sheet-Pan Salmon with Greens is a simple, flavorful dinner that comes together quickly with minimal cleanup. The tangy mustard and maple glaze pairs perfectly with tender salmon and vibrant greens, making it a healthy and elegant meal any night of the week.

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

1. Step 1: Set a rack in the center of the oven and heat the oven to 400 degrees Fahrenheit.
2. Step 2: In a small bowl, stir together the Dijon mustard, maple syrup, chopped dill, 1 tablespoon olive oil, and 1 teaspoon freshly ground black pepper. Grate in the garlic cloves using a fine grater, then grate the zest of the lemon. Stir to combine.
3. Step 3: Thinly slice the lemon into 8 rounds, discarding any seeds. Arrange the lemon slices in pairs on a sheet pan.
4. Step 4: Pat the salmon fillets dry with paper towels and lightly season all over with salt. Place each fillet evenly on the pan, resting atop two lemon rounds.
5. Step 5: Divide the mustard mixture among the salmon fillets, spreading it over the top and sides. Pour the white wine (or chosen liquid) into the sheet pan around the salmon.
6. Step 6: Tuck the torn spinach or Swiss chard leaves all around the salmon. Drizzle the greens with the remaining 1 tablespoon olive oil and season lightly with salt.
7. Step 7: Bake in the oven until the greens are wilted and the salmon flakes easily with a fork, about 12 to 15 minutes.
8. Step 8: Garnish the finished salmon with dill sprigs and serve immediately.

Tips & Variations

• Use skin-on salmon if preferred; it adds extra flavor and helps keep the fillets moist during baking.
• Substitute the maple syrup with honey or agave nectar for a slightly different sweetness.
• Try different greens like kale or collard greens, but adjust cooking time as tougher greens may need longer to wilt.
• For a spicier kick, add a pinch of red pepper flakes to the mustard mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a preheated oven at 300 degrees Fahrenheit for about 10 minutes or until heated through to maintain the salmon’s texture and the greens’ freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before cooking to ensure even baking and to prevent excess moisture on the pan.

What can I serve with this salmon dish?

This dish pairs well with simple sides like steamed rice, quinoa, roasted potatoes, or crusty bread to soak up the flavorful pan juices.