Sweet Date and Caramelized Shallot Salmon with Mashed Potatoes and Roasted Vegetables

Indulge in a restaurant-quality meal at home with this beautifully balanced salmon dish. The star of the show is a rich, sweet-and-savory pan sauce made from caramelized shallots and sweet dates, which perfectly complements the tender, flaky salmon. Served over a bed of creamy mashed potatoes and alongside roasted Brussels sprouts and green beans, this dinner is both comforting and impressive.

This recipe brings together a medley of textures and flavors: the silky mashed potatoes, the crisp-tender roasted vegetables and the succulent salmon all come together under a glossy, flavorful sauce. It’s a complete meal that feels special enough for a celebration but simple enough for a weeknight.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Trim green beans if necessary. Halve, peel and thinly slice shallot lengthwise. Trim and thinly slice scallions, separating whites from greens. Remove any pits from dates if necessary; halve lengthwise, then cut crosswise into ¼-inch-thick pieces.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes to pot. Add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
3. While potatoes cook, toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread out across entire sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then). Once Brussels sprouts have roasted 5 minutes, carefully toss green beans on empty side of sheet with a drizzle of oil, salt and pepper. Return to top rack and roast until browned and tender, 12-15 minutes. (For 4, leave Brussels sprouts roasting; toss green beans on a second baking sheet. Roast green beans on middle rack, swapping rack positions halfway through.)
4. Meanwhile, pat salmon dry with paper towels; season all over with half the thyme (all for 4 servings), 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, 3-5 minutes per side. Turn off heat; transfer salmon to a cutting board to rest. Wipe out any burned bits from pan if necessary (leave the browned bits for flavor!).
5. Heat a drizzle of oil in pan used for salmon over medium heat. Add shallot and scallion whites; cook, stirring frequently, until shallot is browned and softened, 1-3 minutes. Add vinegar and dates; cook, stirring and scraping up any browned bits, until vinegar has completely evaporated, 30-60 seconds. Add ½ cup water (¾ cup for 4 servings), roasted onion and garlic spread, mustard and stock concentrate. Cook, stirring frequently, until fully combined and sauce has thickened slightly, 1-2 minutes. Turn off heat. Stir in scallion greens, remaining sour cream and 1 TBSP butter (2 TBSP for 4) until fully combined.
6. Slice salmon crosswise. Divide mashed potatoes, Brussels sprouts, green beans and salmon between plates. Top salmon with shallot sauce and serve.

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 reaches an internal temperature of 165°F.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use a dairy-free sour cream. The mashed potatoes may be slightly less creamy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.