Pan-Seared Salmon with Creamy Dijon Chive Sauce, Roasted Potatoes and Lemony Asparagus

This dish brings together the best of land and sea: tender salmon with a crispy golden skin, roasted potato wedges and bright lemony asparagus. The star is a velvety Dijon chive sauce that ties everything together with its tangy, creamy richness.

Perfect for a weeknight dinner that feels special, this recipe uses simple ingredients and straightforward techniques. The salmon is pan-seared to perfection, the potatoes are roasted until crispy and the asparagus gets a quick blanch before being finished with fresh lemon. A drizzle of the homemade sauce elevates every bite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges (about 1/2-inch thick). Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, trim the woody ends from the asparagus. Cut the lemon in half. Finely chop the chives.
3. In a small bowl, whisk together the veggie stock concentrate, sour cream, Dijon mustard and half of the chopped chives. Set aside.
4. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat with a little oil. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes for medium or to your liking. Remove from skillet and keep warm.
5. In the same skillet, add the prepared sauce mixture. Stir and let it simmer for 1-2 minutes until slightly thickened. Remove from heat.
6. Bring a pot of salted water to a boil. Add asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and squeeze fresh lemon juice over the top.
7. To serve, divide roasted potato wedges and lemony asparagus between plates. Top with salmon fillets and drizzle generously with the creamy Dijon chive sauce. Garnish with remaining chopped chives.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, just make sure to thaw it completely in the refrigerator overnight and pat it dry before cooking to ensure a crispy skin.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). For medium, cook to 125-130°F (52-54°C).