Creamy Dijon Salmon with Roasted Potatoes and Lemony Zucchini

This dish brings together perfectly pan-seared salmon, crispy roasted potato wedges and tender zucchini with a bright lemon finish. The star of the show is the creamy Dijon chive sauce-rich, tangy and drizzled over the salmon for a restaurant-quality touch.

Whether you’re looking for a weeknight dinner that feels special or a meal that’s both light and satisfying, this recipe delivers. With simple ingredients and straightforward steps, you’ll have a beautiful plate on the table in no time.

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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 oven to 450°F (232°C). Adjust rack to top position (and middle for 4 servings). Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Zest and quarter the lemon. Mince the chives.
2. On one side of a baking sheet, toss potatoes with a drizzle of olive oil, salt and pepper. For 4 servings, spread potatoes across the entire sheet. Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil, salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven and add zucchini to the empty side. For 4 servings, leave potatoes roasting and place zucchini on a second sheet on the middle rack. Return to oven and roast until potatoes are golden brown and zucchini is lightly browned, 12-15 minutes more. 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 fish is 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 (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). If sauce seems too thick, add more water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide salmon, potatoes and zucchini between 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, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

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.