Crispy Pan-Seared Salmon with Creamy Dijon Chive Sauce and Roasted Potatoes &Amp; Zucchini

This dish brings together perfectly pan-seared salmon with a golden crispy skin, tender roasted potato wedges and bright lemony zucchini. The star of the show is the creamy Dijon chive sauce that ties everything together with its tangy, herbaceous flavor.

It’s a satisfying meal that feels special enough for a dinner party but simple enough for a weeknight. The combination of textures and flavors will make this a repeat request at your table.

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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. 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 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 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. Return to top rack and roast until potatoes are golden brown 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 pan.
5. Return 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) 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 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 arctic char, but adjust cooking time as needed.

Can I make this recipe dairy-free?

You can try using a dairy-free sour cream alternative and vegan butter, but the sauce consistency may vary.

How do I reheat leftovers?

Reheat salmon and vegetables in a 350°F oven for about 10 minutes to maintain crispiness. The sauce can be gently reheated on the stovetop.