Creamy Dijon Dill Salmon with Roasted Potatoes and Broccoli

Indulge in a restaurant-quality meal at home with this creamy Dijon dill salmon. The star of the dish is a luscious herb and mustard sauce that drapes over perfectly pan-seared salmon, crispy roasted potatoes and tender broccoli. It’s a satisfying and flavorful dinner that comes together in under an hour.

This recipe is designed for home cooks of all skill levels. With simple ingredients and clear steps, you’ll create a show-stopping plate that’s sure to impress. The combination of tangy Dijon, fresh dill and creamy sour cream creates a sauce that elevates the entire meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size florets if needed. Finely chop dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Place salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
4. While salmon cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. In the same pan used for salmon (wipe clean if needed), heat over medium heat. Stir in chicken stock concentrate, 2 tablespoons water and as much chopped dill and Dijon mustard as you like. Remove from heat; stir in sour cream and 1 tablespoon butter, scraping up any browned bits. Season with salt and pepper. If sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Divide salmon, roasted potatoes and broccoli between plates. Drizzle with creamy Dijon dill sauce. Garnish with remaining chopped dill if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with chicken breast or another firm white fish like cod. Adjust cooking times accordingly.

How do I store leftovers?

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

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and a plant-based butter or oil to keep it dairy-free.