Pan-Seared Salmon with Creamy Dijon Chive Sauce and Roasted Potatoes

This dish brings together crispy-skinned salmon, tender roasted potato wedges and bright lemony zucchini for a meal that feels both special and effortless. The star of the show is a velvety Dijon chive sauce that ties everything together with its tangy, herbaceous flavor.

Perfect for a weeknight dinner or a casual gathering, this recipe is designed to be straightforward and rewarding. The salmon cooks quickly in a hot pan, while the vegetables roast to golden perfection in the oven. A drizzle of the creamy sauce adds the finishing touch that makes every bite memorable.

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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 the oven to 450°F (230°C). 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 the lemon.
2. Toss potato wedges on one side of a baking sheet with a generous drizzle of olive oil, salt and pepper. Roast on the top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil, salt and pepper. After the potatoes have roasted for 10 minutes, remove the sheet from the oven and add the zucchini to the empty side. Return to the top rack and roast until potatoes are golden brown and zucchini is lightly browned, 12-15 minutes more. Carefully toss zucchini with lemon zest.
4. While the vegetables roast, pat salmon dry with paper towels and 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 the skin is crisp and the fish is almost cooked through, 5-7 minutes. Flip and cook until the fish is cooked through, 1-2 minutes more. Remove salmon from pan and set aside. Wipe out the pan.
5. Return the same pan to medium-high heat. Add the veggie stock concentrate, Dijon mustard, juice from half the lemon 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 chives and 1 tablespoon butter (2 tablespoons for 4 servings). If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
6. Divide salmon, potatoes and zucchini among plates. Drizzle the sauce over the salmon. Garnish with remaining chives if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use other types of fish instead of salmon?

Yes, you can substitute salmon with other firm fish like trout or arctic char. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency.

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.