Mustardy Sheet-Pan Salmon With Greens
Published Aug. 14, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons Dijon mustard
- 1tablespoon maple syrup
- ¼ cup finely chopped dill, plus sprigs to garnish
- 2tablespoons extra-virgin olive oil, divided
- Salt and black pepper
- 2garlic cloves
- 1medium lemon, scrubbed
- 4(4- to 6-ounce) skinless salmon fillets (see Tip)
- ½ cup dry white wine, vermouth, sake or vegetable broth
- 2medium bunches mature spinach or Swiss chard (1 pound), tough stems removed and leaves roughly torn
Nutritional analysis per serving (4 servings)
429 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a rack in the center of the oven and heat the oven to 400 degrees.
- Step 2
In a small bowl, stir together the mustard, maple syrup, dill, 1 tablespoon olive oil and 1 teaspoon freshly ground black pepper. Using a fine grater, grate in the garlic cloves and the zest of the lemon. Stir to combine. Thinly slice the lemon so you have 8 rounds, discard any seeds and arrange in pairs on a sheet pan.
- Step 3
Pat the salmon dry with paper towels and lightly season all over with salt. Arrange the salmon fillets evenly on the pan, each resting atop two lemon rounds. Divide the mustard mixture among the fillets, slathering it all over the top and sides. Pour the wine into the sheet pan.
- Step 4
Tuck the spinach all around the salmon. Drizzle the greens with the remaining 1 tablespoon oil and season them lightly with salt. Bake until the greens have wilted and the salmon easily flakes when pierced with a fork, 12 to 15 minutes. Garnish with dill and serve.
- If you can only find skin-on salmon fillets, roast the fillets with the skin side down and remove after cooking.
Private Notes
Comments
Good honey mustard sauce. Cooked the salmon to 120 F. Just right. I don’t think a sheet pan is the way to cook chard/spinach, it dries it out. Just sauté it on the stove while the salmon cooks. Don’t take this sheet pan thing too far.
Yes, remove the salmon skin after cooking. Then put it back on the now-empty sheet pan and back in the oven for another 5 minutes. Crumble it over everything else. It's my favorite part.
This was just great, easy and tasty. I doubled the sauce and might even triple it next time, and sliced the garlic which was fine. Used Swiss chard which we prefer to spinach.
made it with side of chayote squash and carrots, it doesnt matter what vegetable you choose to use, use whatever you have fresh at hand. just followed recipe for salmon and it was delicious and easy.
This dish was so delicious, I will make it again and again. I used North Atlantic Sea Trout from our local fish monger, and baked the dish for 20 minutes; it retained its moisture and melted in your mouth, enhanced with all the flavors of the slathered sauce. I did not skip anything!
This was really mediocre. First off it all looked an unappetizing color akin to canned spinach. And the sheet pan is not a good way to fix chard. It got very overcooked and burnt in spots. And it was so tangy from the wine that my husband gagged when he took a bite of it. I won’t make it again.