Mustardy Sheet-Pan Salmon With Greens

Ingredients

• 30ml Dijon mustard
• 15ml maple syrup
• 15g finely chopped dill, plus sprigs to garnish
• 30ml extra-virgin olive oil, divided
• Salt and black pepper
• 2 garlic cloves
• 1 medium lemon, scrubbed
• 4 (115–170g) salmon fillets, use skin-on fillets skin-side down if necessary
• 120ml dry white wine, vermouth, sake or vegetable broth
• 2 medium bunches mature spinach or Swiss chard, tough stems removed and leaves roughly torn

Instructions

1. Position a rack in the center of the oven and preheat it to 205 °C.
2. Stir together the mustard, maple syrup, dill, 15 ml olive oil and 2 g freshly ground black pepper. Finely grate in the garlic and lemon zest. Thinly slice the lemon into 8 rounds, discard any seeds and arrange the rounds in pairs on a sheet pan.
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.
4. Tuck the spinach around the salmon. Drizzle the greens with the remaining 15 ml oil and season lightly with salt. Bake until the greens wilt and the salmon flakes easily when pierced with a fork, 12 to 15 minutes. Garnish with dill and serve.