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Close-up of a cooked salmon fillet glazed with maple dijon sauce, served over wilted spinach and lemon slices.

Maple Dijon Salmon Sheet Pan

This recipe offers a quick and healthy sheet pan dinner featuring salmon with a maple Dijon glaze and roasted vegetables. It's perfect for busy weeknights and 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 Glaze
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup finely chopped dill plus sprigs to garnish
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper
For the Salmon and Vegetables
  • 2 garlic cloves grated
  • 1 medium lemon scrubbed, zested and thinly sliced
  • 4 skinless salmon fillets 4 to 6-ounce each
  • 1/2 cup dry white wine vermouth, sake or vegetable broth
  • 2 medium bunches spinach or Swiss chard 1 pound, tough stems removed and leaves roughly torn
  • 1 tablespoon extra-virgin olive oil
  • Salt to taste

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 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 arrange them in pairs on a 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 pierced with a fork. Garnish with fresh dill sprigs and serve.

Notes

If you are using salmon fillets with skin, place them skin-side down on the baking sheet and remove the skin after cooking.

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