Pan-Seared Salmon with Creamy Mustard Sauce and Roasted Vegetables

This dish brings together perfectly seared salmon with a luscious, tangy cream sauce that’s brightened with Dijon mustard and fresh chives. The crispy skin and tender flesh are complemented by oven-roasted potato wedges and tender asparagus tossed with lemon zest.

It’s a complete meal that feels elegant yet comes together in under an hour. The creamy mustard sauce is the star-smooth, savory and just a little bit tangy-making every bite memorable.

Log in to save recipes and build weekly shopping lists.

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

ounce BroccoliView 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Cut asparagus into bite-size pieces if desired. Zest and quarter lemon. Mince chives.
2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss asparagus with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven; add asparagus to the empty side. Return to top rack and roast until potatoes are golden and asparagus is tender, 12-15 minutes more. Carefully toss asparagus with lemon zest.
4. While vegetables roast, pat salmon dry with paper towels; 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 pan.
5. Return pan to medium-high heat. Add stock concentrate, Dijon mustard, juice from half the lemon and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 tablespoon butter until combined. If sauce is too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide salmon, potatoes and asparagus between plates. Drizzle sauce over salmon. Garnish with remaining chives. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout, arctic char or even thick white fish fillets like cod or halibut. Adjust cooking time as needed.

How do I prevent the sauce from curdling?

Make sure to remove the pan from heat before stirring in the sour cream and add it gradually while stirring constantly. If the sauce does curdle, a quick whisk often smooths it out.

Can I make this dish dairy-free?

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