Mustardy Sheet-Pan Salmon With Greens
Published August 13, 2025
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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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 (see Tip)
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
Nutritional analysis per serving (4 servings)
12 grams carbs; 78 milligrams cholesterol; 429 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 3 grams fiber; 763 milligrams sodium; 32 grams protein; 5 grams sugar
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.
Truly awful. I felt I should apologize to the salmon who gave his life, only to be covered with an overpowering, gloppy sauce (way, way too much mustard which overwhelmed the fish). And the chard was tasteless due to being crisp. Usually, I am happy with NYT recipes but this one was wrong on all levels.
This is so good. Used asparagus and it was perfectly done. I made the full amount of sauce and half as much salmon. More sauce would have been great.
Very very good!!!!