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Close-up of a perfectly cooked Maple Dijon Salmon Sheet Pan fillet topped with fresh dill and sauce.

Maple Dijon Salmon Sheet Pan

This Maple Dijon Salmon Sheet Pan recipe is a quick, healthy, and delicious dinner perfect for busy weeknights. It features tender salmon roasted with spinach and lemon, all on one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon and Sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Maple syrup
  • 1/4 cup Finely chopped dill plus sprigs to garnish
  • 2 tablespoons Extra-virgin olive oil divided
  • 1 teaspoon Freshly ground black pepper
  • 2 Garlic cloves grated
  • 1 medium Lemon zest and thinly sliced
  • 4 Salmon fillets 4- to 6-ounce, skinless
  • 1/2 cup Dry white wine vermouth, sake or vegetable broth
For the Greens
  • 1 pound Spinach or Swiss chard mature, tough stems removed and leaves roughly torn
  • 1 tablespoon Extra-virgin olive oil
  • Salt

Equipment

  • Oven
  • Sheet pan
  • small bowl
  • Fine grater

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C) with a rack in the center.
  2. In a small bowl, combine the Dijon mustard, maple syrup, chopped dill, 1 tablespoon of olive oil, and 1 teaspoon of black pepper. Grate the garlic cloves and the zest of the lemon into the bowl. Stir everything together. Thinly slice the lemon into 8 rounds, remove any seeds, and place two rounds on a sheet pan. Arrange the remaining lemon slices in pairs on the sheet pan.
  3. Pat the salmon fillets dry with paper towels and season them lightly with salt. Place the salmon fillets on the sheet pan, with each fillet resting on two lemon rounds. Spread the mustard mixture evenly over the top and sides of each salmon fillet. Pour the white wine (or your chosen liquid) into the sheet pan.
  4. Arrange the spinach (or Swiss chard) around the salmon on the sheet pan. Drizzle the greens with the remaining 1 tablespoon of olive oil and season them lightly with salt. Bake for 12 to 15 minutes, or until the greens have wilted and the salmon flakes easily when tested with a fork. Garnish with fresh dill sprigs and serve.

Notes

If you are using salmon fillets with skin, roast them skin-side down and remove the skin after cooking.

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