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

This dish brings together perfectly pan-seared salmon, crispy roasted potato wedges and tender zucchini brightened with lemon zest. The star of the show is a silky, tangy Dijon chive sauce that ties everything together beautifully.

It’s a complete meal that feels special enough for company yet simple enough for a busy weeknight. With minimal prep and straightforward steps, you’ll have a restaurant-worthy dinner on the table in about 35 minutes.

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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 rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch half-moons. Mince chives. Zest and quarter lemon (for 4, zest 1 lemon and quarter both).
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 (you’ll add zucchini then).
3. Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. Once potatoes have roasted 10 minutes, remove sheet from oven; add zucchini to empty side. (For 4 servings, leave potatoes roasting and add zucchini to a second sheet; roast on middle rack.) Return to top rack 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 TBSP butter and 1 TBSP 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 cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out pan.
5. Return same pan to medium-high heat. Add stock concentrate, half the mustard (all for 4), 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 TBSP butter (2 TBSP for 4). (TIP: If sauce seems too thick, add water 1 tsp 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 if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Just cut them into similar-sized wedges and adjust roasting time as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes. The sauce will still be creamy and tangy.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative and replace sour cream with a plant-based version or full-fat coconut cream. The sauce may have a slightly different flavor but will still be delicious.