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Mustardy Sheet-Pan Salmon With Greens
By Sohla El-Waylly · cooking.nytimes.com
4 servings
30 min
Sheet-pan salmon glazed with Dijon mustard and maple syrup, roasted with wilted greens and lemon.
| prepPreheat oven to 400°F / 200°C | ||||||
| 2 tablespoons Dijon mustard | Stir mustard, maple syrup, dill, oil & pepper | Grate in garlic & lemon zest, stir to combine | Slather mustard mixture over salmon, pour wine into pan | Tuck greens around salmon, drizzle oil, season with salt | Bake 400°F / 200°C, 12–15 min until greens wilt & salmon flakes | Garnish with dill sprigs & serve |
| 1 tablespoon maple syrup | ||||||
| ¼ cup / 60 ml finely chopped dill, plus sprigs to garnish | ||||||
| 1 tablespoon extra-virgin olive oil (for the glaze) | ||||||
| Black pepper | ||||||
| 2 garlic cloves | ||||||
| Zest of 1 lemon | ||||||
| 1 medium lemon, scrubbed and thinly sliced into 8 rounds, seeds discarded | Arrange lemon rounds in pairs on sheet pan | |||||
| 4 (4- to 6-ounce / 115–170 g) skinless salmon fillets | Pat salmon dry, season with salt, set on lemon rounds | |||||
| ½ cup / 120 ml dry white wine, vermouth, sake or vegetable broth | ||||||
| 2 medium bunches mature spinach or Swiss chard (1 pound / 450 g), tough stems removed and leaves roughly torn | ||||||
| 1 tablespoon extra-virgin olive oil (for the greens) | ||||||
| Salt | ||||||
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