Pan-Seared Salmon with Creamy Chive Sauce and Roasted Potatoes

This dish brings together perfectly pan-seared salmon with a rich, creamy chive sauce that’s both tangy and herbaceous. Paired with crispy roasted potato wedges and tender zucchini brightened with lemon zest, it’s a balanced meal that feels special yet comes together quickly.

The secret to the sauce lies in the combination of sour cream, Dijon mustard and veggie stock concentrate, simmered until thickened and finished with fresh chives and butter. Drizzle it over the salmon for a restaurant-quality finish right at home.

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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 all produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick 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. Roast on top rack for 10 minutes.
3. 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 oven and roast until potatoes are golden and zucchini is lightly browned, 12-15 minutes more. Toss finished 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. Remove salmon from pan and set aside. Wipe out pan.
5. Return the same pan to medium-high heat. Add stock concentrate, half the mustard (use 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 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 and serve with 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 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 microwave.

Can I make this recipe dairy-free?

You can substitute sour cream with a dairy-free alternative and use vegan butter or oil. The sauce texture may vary slightly.