Creamy Ranch Salmon with Roasted Carrots and Green Beans

This creamy ranch salmon is a flavor-packed dish that comes together in no time. The salmon is seasoned with a herby ranch spice blend and seared until golden, then topped with a luscious sauce made from sour cream, cream cheese and lemon. Roasted carrots and green beans add a sweet and tender balance, making this a complete meal that’s both satisfying and wholesome.

Perfect for a busy weeknight, this recipe uses simple ingredients and techniques to deliver restaurant-quality results at home. The tangy, creamy sauce pairs beautifully with the rich salmon, while the caramelized vegetables provide a lovely contrast. Get ready to impress your family with this easy yet elegant dinner!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve carrots lengthwise if large). Trim green beans if needed. Peel and mince or grate garlic. Zest and quarter lemon.
2. Toss carrots on one side of a baking sheet with 1 tsp Ranch Spice (2 tsp for 4 servings), a drizzle of oil, salt and pepper. (You’ll use the rest of the Ranch Spice in the next step.) Roast on top rack for 10 minutes (you’ll add more to the sheet then).
3. Meanwhile, pat salmon dry with paper towels; season all over with remaining Ranch Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer salmon to a cutting board to rest. Wipe out pan.
4. Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt and pepper. Return sheet to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.
5. Heat a drizzle of oil in pan used for salmon over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice and ⅓ cup water (½ cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4) and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.
6. Slice salmon crosswise. Divide salmon, carrots and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust cooking time as needed until chicken is cooked through.

What can I use instead of ranch spice?

You can make your own blend with dried dill, garlic powder, onion powder, salt and pepper. Alternatively, use any all-purpose seasoning you like.

Can I prepare this dish ahead of time?

The sauce and roasted vegetables can be made ahead and reheated. Cook the salmon fresh for best texture.