Mustardy Sheet-Pan Salmon With Greens

Published: Aug. 14, 2025

Overview

This one-pan weeknight dinner features tender salmon fillets glazed with a tangy mustard-maple mixture, roasted alongside wilted greens (spinach or Swiss chard) for a balanced, hands-off meal. The method ensures minimal cleanup while maximizing flavor and nutrition.

Ingredients (Serves 4)

• 2 tablespoons Dijon mustard

• 1 tablespoon pure maple syrup

• ¼ cup finely chopped fresh dill (plus 2–3 sprigs for garnish)

• 2 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves (minced or grated, plus 1 clove sliced for optional garnish)

• 1 medium lemon (zested, 8 thin rounds for lining pan, seeds discarded)

• 4 (4–6 oz) skinless salmon fillets (or skin-on, per notes)

• ½ cup dry white wine, vermouth, sake, or vegetable broth (optional, substitute with water)

• ½ lb (250g) mature spinach or Swiss chard (tough stems removed, leaves torn into 2-inch pieces)

• Kosher salt and freshly ground black pepper (to taste)

Instructions

Step 1: Preheat & Prep Baking Surface

Preheat oven to 400°F (200°C) with the rack centered. Line a rimmed baking sheet with 8 thin lemon rounds (cut from the zested lemon), spaced in pairs to elevate the salmon and ensure even heat circulation.

Step 2: Prepare the Glaze

In a small bowl, whisk together:

• Dijon mustard

• Maple syrup

• 1 tbsp olive oil

• 1 tsp black pepper

• Minced garlic

• Lemon zest (use a microplane for fine zest)

Stir until smooth and set aside.

Step 3: Season & Arrange Salmon

Pat salmon fillets dry with paper towels (critical for crisp exterior). Lightly season both sides with kosher salt. Place each fillet atop 2 lemon rounds on the sheet pan. Slather the mustard glaze evenly over the top and sides of each fillet, ensuring full coverage.

Step 4: Add Greens & Finish Pan

Tear spinach or chard leaves into 2-inch pieces, discarding tough stems. Loosely arrange greens around the salmon (avoid overcrowding). Drizzle remaining 1 tbsp olive oil over greens and season lightly with salt. Pour the wine/broth into the pan base (this steams the dish for extra moisture).

Step 5: Bake to Perfection

Bake for 12–15 minutes, rotating the pan halfway through for even cooking. The salmon is done when it flakes easily with a fork (internal temp: 120–130°F/49–54°C, per preference) and greens are wilted but not charred.

Step 6: Garnish & Serve

Remove from oven, let rest 1 minute, then garnish with fresh dill sprigs. For texture, as noted in comments: After baking, carefully remove salmon skin (if skin-on), crisp it on the pan for 5 minutes, then crumble over the dish.

Pro Tips

• Skin-On Salmon Hack: Place fillets skin-side down. After baking, slide a spatula under the skin to lift and discard, then crisp the skin for 5 minutes and crumble (commenter favorite!).

• Greens Don’t Dry Out: If greens are too wilted, sauté spinach/chard in a skillet while salmon roasts, then toss with the pan’s glaze.

• Moisture Magic: Use stoneware or cast-iron for even heat retention; skip alcohol for a quicker, kid-friendly version.

Cook’s Comments

• “120°F internal temp = juiciest salmon ever!”

• “Triple the glaze – it’s addictive!”

• “Substitute greens with roasted sweet potato + squash for variation.”

Enjoy this balanced, one-pan meal with minimal cleanup and maximum flavor!