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Grilled salmon with greens and herbs

Salmon with Greens

This elegant yet effortless Salmon with Greens recipe pairs tender roasted salmon fillets with a tangy Dijon-maple glaze and garlicky greens. Everything roasts together on one pan, creating a healthy, restaurant-quality meal in under 30 minutes — perfect for weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Salmon & Glaze
  • 4 fillets salmon, skinless or skin-on (4–6 oz each)
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup (pure) for best flavor
  • 0.25 cup fresh dill, finely chopped plus extra sprigs for garnish
  • 2 cloves garlic, grated or minced
  • 1 medium lemon, zested and sliced into 8 thin rounds
  • 0.5 cup vegetable broth or white wine substitute keeps dish alcohol-free
  • 2 tbsp extra-virgin olive oil, divided
  • Salt and freshly ground black pepper to taste
For the Greens
  • 2 bunches spinach or Swiss chard, stems removed, roughly torn (about 1 lb total)

Method
 

  1. Step 1: Preheat the Oven
    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Step 2: Make the Mustard-Dill Glaze
    In a small bowl, whisk together Dijon mustard, maple syrup, dill, 1 tablespoon olive oil, garlic, lemon zest, and black pepper until smooth.
  3. Step 3: Prepare the Salmon
    Pat salmon fillets dry and season lightly with salt. Place each on top of two lemon slices on the baking sheet. Spoon the glaze generously over the tops and sides. Pour broth around the fillets to keep them moist.
  4. Step 4: Add the Greens & Roast
    Scatter spinach or Swiss chard around the salmon. Drizzle with remaining olive oil and season with salt and pepper. Roast for 12–15 minutes, until salmon flakes easily and greens are wilted.
  5. Step 5: Serve & Garnish
    Transfer salmon and greens to plates. Spoon pan juices over the top and garnish with fresh dill sprigs before serving.

Notes

For skin-on salmon, roast skin-side down and remove after baking. Substitute kale or beet greens for variety, cooking a few minutes longer. Use vegetable broth instead of wine to keep the recipe alcohol-free. Avoid overbaking — perfectly cooked salmon should be moist and just flake apart.