Salmon With Greens

Salmon with greens is the kind of elegant, no-fuss dinner that feels both healthy and indulgent. Tender roasted salmon fillets are glazed with a tangy Dijon-maple sauce and baked over a bed of garlicky greens that soak up every drop of flavor. This recipe delivers restaurant-quality results with minimal effort — perfect for weeknights or impressing guests without stress.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Simple: From prep to plate in under 30 minutes — ideal for busy weeknights.
• Balanced & Flavorful: The rich salmon pairs beautifully with the brightness of lemon, dill, and a touch of sweetness from maple syrup.
• One-Pan Wonder: Minimal cleanup — everything roasts together in a single pan.
• Nutritious & Satisfying: Packed with protein, omega-3s, and leafy greens for a wholesome meal.
• Elegant Yet Easy: A dish that looks gourmet but is approachable for any home cook.

Ingredients Needed

For the Salmon & Glaze:

• 4 (4- to 6-ounce) skinless salmon fillets (or skin-on, see tip below)
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup (pure, for best flavor)
• ¼ cup fresh dill, finely chopped, plus extra sprigs for garnish
• 2 garlic cloves, grated or minced
• 1 medium lemon, scrubbed (you’ll need the zest and 8 thin slices)
• ½ cup dry white wine, vermouth, sake, or vegetable broth
• 2 tablespoons extra-virgin olive oil, divided
• Salt and freshly ground black pepper, to taste

For the Greens:

• 2 medium bunches (about 1 pound) mature spinach or Swiss chard, tough stems removed, leaves roughly torn

💡 Tip: Use fresh, vibrant greens for best results — baby spinach may cook too quickly and turn mushy.

How to Make Salmon With Greens

Step 1: Preheat the Oven

Set a rack in the center of your oven and preheat to 400°F (200°C). This ensures even cooking for both salmon and greens.

Step 2: Make the Mustard-Dill Glaze

In a small bowl, whisk together Dijon mustard, maple syrup, chopped dill, 1 tablespoon olive oil, and 1 teaspoon freshly ground black pepper.
Grate in the garlic cloves and lemon zest, stirring until smooth and fragrant.
Slice the lemon into 8 thin rounds (discard seeds) and arrange them in pairs on a lined baking sheet — these will add aroma and prevent the salmon from sticking.

Step 3: Prepare the Salmon

Pat the salmon fillets dry with paper towels (this helps them sear beautifully). Season lightly with salt.
Place each fillet on top of two lemon rounds. Spoon the mustard-dill glaze generously over the salmon, coating the tops and sides.
Pour the white wine (or broth) around the fillets — this creates gentle steam that keeps everything moist.

Step 4: Add the Greens & Roast

Scatter the spinach or Swiss chard around the salmon. Drizzle with the remaining 1 tablespoon olive oil and season lightly with salt and pepper.
Roast for 12–15 minutes, until the greens have wilted and the salmon flakes easily with a fork.
🧑‍🍳 Visual cue: The glaze should look glossy and slightly caramelized at the edges.

Step 5: Serve & Garnish

Transfer the salmon and greens to plates. Spoon some of the pan juices over the top, and finish with a few fresh dill sprigs for color and aroma.

Serving and Storage Tips

• Serving: Pair with roasted baby potatoes, steamed rice, or a light couscous salad. A crisp white wine (like Sauvignon Blanc) complements the flavors perfectly.
• Storage: Store leftovers in an airtight container for up to 2 days in the refrigerator.
• Reheating: Warm gently in a 300°F (150°C) oven for 8–10 minutes, or microwave on low power to avoid overcooking the salmon.

Helpful Notes

• For Skin-On Salmon: Roast skin-side down and remove the skin after baking — it will slide off easily.
• Alternative Greens: Kale or beet greens can be substituted; just chop them finely and cook a few minutes longer.
• Flavor Boost: Add a teaspoon of grainy mustard or a splash of soy sauce for extra depth.
• No Wine? Vegetable broth works beautifully and keeps the dish alcohol-free.

Conclusion

This Salmon with Greens recipe proves that healthy eating doesn’t have to be bland or complicated. With its balance of tangy, sweet, and herby flavors — and a presentation worthy of a fine dining table — it’s a recipe you’ll return to again and again.
If you try this dish, leave a comment and a star rating below! Share your own twist — maybe a different herb or type of green?
📌 Don’t forget to save this recipe on Pinterest or share it with friends who love effortless gourmet dinners!

Frequently Asked Questions (FAQ)

Can I use frozen salmon?

Yes! Thaw it overnight in the fridge and pat it completely dry before baking to ensure the glaze sticks properly.

Can I use honey instead of maple syrup?

Absolutely. Honey will give a slightly thicker glaze and a deeper sweetness — both versions are delicious.

Can I make this gluten-free?

Yes — all ingredients are naturally gluten-free. Just double-check your mustard and broth labels to be sure.

Why is my salmon dry?

It’s likely overbaked. Start checking at the 12-minute mark — perfectly cooked salmon should flake but remain moist inside.

Is this recipe freezer-friendly?

Cooked salmon can be frozen for up to one month, but the greens may lose texture. For best quality, enjoy fresh.