Ingredients
2 tablespoons Dijon mustard
1 tablespoon maple syrup
¼ cup finely chopped dill, plus sprigs to garnish
2 tablespoons extra-virgin olive oil, divided
Salt and black pepper
2 garlic cloves
1 medium lemon, scrubbed
4 (4- to 6-ounce) skinless salmon fillets (see Tip)
½ cup dry white wine, vermouth, sake or vegetable broth
2 medium bunches mature spinach or Swiss chard (1 pound), tough stems removed and leaves roughly torn
Directions
1
Set a rack in the center of the oven and heat the oven to 400 degrees.
2
In a small bowl, stir together the mustard, maple syrup, dill, 1 tablespoon olive oil and 1 teaspoon freshly ground black pepper. Using a fine grater, grate in the garlic cloves and the zest of the lemon. Stir to combine. Thinly slice the lemon so you have 8 rounds, discard any seeds and arrange 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 all around the salmon. Drizzle the greens with the remaining 1 tablespoon oil and season them lightly with salt. Bake until the greens have wilted and the salmon easily flakes when pierced with a fork, 12 to 15 minutes. Garnish with dill and serve.
Notes
If you can only find skin-on salmon fillets, roast the fillets with the skin side down and remove after cooking.