Pan-Seared Salmon with Creamy Mustard Sauce, Roasted Potatoes and Lemon Zucchini

This dish brings together crispy-skinned salmon, golden roasted potato wedges and tender zucchini with a bright lemon finish. The star is a luscious Dijon cream sauce that ties everything together beautifully.

Ready in about 35 minutes, this meal is perfect for a weeknight dinner that feels special. The salmon cooks quickly in a hot pan, while the vegetables roast in the oven with minimal effort.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Zest and quarter the lemon. Mince chives.
2. On a baking sheet, toss potato wedges with a generous drizzle of olive oil, salt and pepper. Spread them on one side of the sheet. Roast on the top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted 10 minutes, remove the sheet from the oven and add zucchini to the empty side. Return to the top rack and roast until potatoes are golden and zucchini is lightly browned, 12-15 minutes more. Carefully toss zucchini with lemon zest.
4. While vegetables roast, pat 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 salmon, skin-side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out the pan.
5. Return the same pan to medium-high heat. Add stock concentrate, half the mustard (use all for 4 servings), juice from half the lemon and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 tablespoon butter (2 tablespoons for 4) until combined. If sauce seems too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide salmon, potatoes and zucchini among plates. Drizzle sauce over salmon. Garnish with remaining chives if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or cod. Adjust cooking time as needed based on thickness.

How do I know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F. For medium, cook to 125°F-130°F.

Can I make this dairy-free?

Substitute the butter with a plant-based alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency but will still be delicious.