Honey Dijon Dill Salmon with Shingled Potatoes and Roasted Broccoli

Elevate your dinner routine with this restaurant-quality dish that comes together in just 35 minutes. Seared salmon with crispy skin is paired with a luscious honey Dijon dill sauce, while thinly sliced potatoes roast into tender, golden rounds and broccoli gets a bright finish of lemon zest.

The combination of sweet honey, tangy Dijon and fresh dill creates a sauce that perfectly complements the rich salmon. With minimal prep and simple techniques, you can enjoy a sophisticated meal any night of the week.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Cut broccoli into bite-size pieces if needed. Halve, peel and mince shallot. Pick and finely chop dill fronds. Zest and quarter lemon.
2. In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic and generous pinches of salt and pepper. Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer across entire sheet). Roast on top rack for 10 minutes.
3. Remove sheet from oven. Carefully add broccoli to empty side; toss with a drizzle of olive oil, salt and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) Return sheet to oven until broccoli and potatoes are browned and tender, 15-18 minutes more.
4. While vegetables roast, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin side down; cook until skin is crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate; wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. Stir in mustard, stock concentrate, honey and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chopped dill, juice from one lemon wedge and 1 TBSP butter until melted and combined. (For 4, use all dill, juice from two lemon wedges and 2 TBSP butter.) Season with salt and pepper.
6. Carefully toss broccoli with a pinch of lemon zest to taste. Divide potatoes, broccoli and salmon between plates. Spoon half the sauce over salmon. Serve with remaining sauce and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

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 oven to avoid drying out the fish.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to a day in advance. Reheat gently before serving, adding a splash of water if it thickens too much.