Creamy Dijon Salmon with Roasted Potato Wedges and Lemon Zucchini

This restaurant-quality salmon dish is surprisingly simple to make at home. Perfectly seared salmon fillets are topped with a luscious, tangy cream sauce made with sour cream, Dijon mustard and fresh chives. On the side, crispy roasted potato wedges and tender zucchini tossed with lemon zest round out the meal.

The combination of flavors and textures is irresistible: the rich salmon, the bright sauce, the earthy potatoes and the fresh zucchini. Ready in about 35 minutes, this recipe is ideal for a busy weeknight yet elegant enough for company.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the zucchini, halve it lengthwise, then slice crosswise into ½-inch half-moons. Mince the chives. Zest the lemon and quarter it.
2. On one side of a baking sheet, toss the potato wedges with a drizzle of olive oil, salt and pepper. Roast on the top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss the zucchini with a drizzle of olive oil, salt and pepper. After the potatoes have roasted for 10 minutes, remove the sheet from the oven and add the zucchini to the empty side. Return to the oven and roast until the potatoes are golden and the zucchini is lightly browned, 12-15 minutes more. Once done, toss the zucchini with the lemon zest.
4. Pat the salmon dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat. Add the salmon skin-side down and cook until browned and crisp, 3-4 minutes. Flip and cook until the fish is opaque and cooked through, 3-4 minutes more. Transfer to a paper-towel-lined plate and wipe out the pan.
5. Return the pan to medium-high heat. Add ¼ cup water, the juice from half the lemon, the veggie stock concentrate and half the Dijon mustard. Simmer until slightly thickened, 1-2 minutes. Turn off the heat and stir in half the chives, 1 tablespoon butter and the sour cream. If the sauce is too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide the salmon, potatoes and zucchini among plates. Drizzle the sauce over the salmon. Garnish with the remaining chives if desired. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream or coconut cream. The flavor will vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.