Pan-Seared Salmon with Creamy Dijon Sauce, Roasted Potatoes &Amp; Lemony Zucchini

This salmon dish brings together crispy pan-seared fillets, golden roasted potato wedges and tender zucchini with a bright lemon finish. The star is a luscious Dijon chive sauce that ties everything together with creamy, tangy flavor. Perfect for a weeknight meal that feels special but comes together quickly.

With simple ingredients and straightforward steps, you’ll have a restaurant-quality dinner on the table in about 35 minutes. The potatoes and zucchini roast in the oven while the salmon cooks on the stovetop, making this an efficient and delicious one-pan-plus-skillet meal.

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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. Adjust oven rack to top position (and middle for 4 servings) 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 half-moons. Zest and quarter the lemon. Mince chives.
2. Toss potatoes on one side of a baking sheet 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; 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 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 just cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out 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) until combined. If sauce seems too thick, add water 1 teaspoon at a time until it reaches a 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, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

Can I make this dairy-free?

You can replace butter with a dairy-free alternative and use a dairy-free sour cream or yogurt. The sauce may have a slightly different consistency.

How do I store leftovers?

Store leftover salmon, vegetables and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.