Pan-Seared Salmon with Creamy Dijon Chive Sauce and Roasted Potato Wedges

This dish brings together perfectly seared salmon, golden roasted potato wedges and tender zucchini with a bright lemon finish. The star is a luscious creamy Dijon chive sauce that ties everything together.

It’s a balanced meal that feels special enough for a weekend dinner but simple enough for a weeknight. The sauce comes together in the same pan, making cleanup a breeze.

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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). Preheat oven to 450°F. 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. Mince chives. Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt and pepper. For 4 servings, spread across entire sheet. Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss zucchini with olive oil, salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven; add zucchini to empty side. For 4 servings, leave potatoes roasting and place zucchini on a second sheet on middle rack. Return to oven until potatoes are golden and zucchini lightly browned, 12-15 minutes more. Toss zucchini with lemon zest.
4. 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 fish is cooked through, 1-2 minutes more. Turn off heat; remove salmon 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). 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 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 skinless salmon?

Yes, but the skin helps keep the fish moist and adds crispiness. If using skinless, reduce cooking time slightly.

Can I make this dairy-free?

Substitute the butter with a plant-based alternative and use a dairy-free sour cream or coconut cream. The sauce will have a slightly different flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.