Mustardy sheet-pan salmon with greens is a weeknight-friendly meal that feels elegant enough for company. The combination of tangy Dijon and sweet maple forms a beautifully balanced glaze that caramelizes in the oven, giving the salmon a golden, flavorful crust. Meanwhile, the greens soak up the garlicky wine and pan juices, creating a side that’s earthy, slightly crisp, and infused with the same bright, herby flavors. Everything cooks together on one pan for minimal cleanup and maximum satisfaction.
Yield: 4 servings
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 4 salmon fillets (about 6 ounces each), skin on or off
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons maple syrup
- 2 cloves garlic, finely minced
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lemon juice
- ¼ cup dry white wine
- 8 cups mixed tender greens (such as baby kale, spinach, or Swiss chard)
- Kosher salt and freshly ground black pepper, to taste
- Lemon slices, for serving
Preparation
Step 1
Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly oil it.
Step 2
In a small bowl, whisk together Dijon mustard, whole-grain mustard, maple syrup, garlic, dill, 1 tablespoon olive oil, lemon juice, and a pinch of salt and pepper. Pat salmon fillets dry with paper towels. Place them on the prepared sheet pan and spread the mustard mixture evenly over the tops.
Step 3
Toss the greens with the remaining tablespoon of olive oil and a light sprinkle of salt. Tuck them around the salmon fillets on the pan. Pour the white wine around, but not over, the salmon to create a light steam and sauce base.
Step 4
Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the greens are tender and slightly crisped at the edges. Garnish with extra dill and a squeeze of fresh lemon juice. Serve straight from the pan with lemon slices on the side.