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

This dish brings together perfectly seared salmon, crispy roasted potato wedges and tender lemony zucchini for a meal that’s both light and satisfying. The star of the show is the creamy Dijon chive sauce, which adds a tangy, herbaceous finish to the salmon.

Ready in just 35 minutes, this recipe is ideal for a weeknight dinner that feels special. The combination of textures and flavors-crispy potatoes, bright zucchini and rich salmon-will make it a regular in your rotation.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into wedges, toss with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
2. While potatoes roast, trim zucchini and slice into half-moons. Zest and juice the lemon. Chop chives finely.
3. Pat salmon fillets dry, season with salt and pepper. Heat 1 tbsp cooking oil in a non-stick skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes until skin is crisp. Flip and cook another 2-3 minutes for medium. Transfer to a plate and tent with foil.
4. In the same skillet, reduce heat to medium. Add 1 tbsp butter and remaining 1 tbsp cooking oil. Add zucchini, season with salt and pepper and cook 3-4 minutes until tender. Stir in half the lemon juice and half the lemon zest. Remove zucchini to a plate.
5. For the sauce, add veggie stock concentrate, 1/4 cup water and remaining lemon juice to the skillet. Whisk in sour cream and Dijon mustard. Simmer 1-2 minutes until slightly thickened. Remove from heat and stir in remaining butter and half the chives.
6. Serve salmon over roasted potatoes and zucchini. Drizzle with creamy Dijon chive sauce and garnish with remaining chives and lemon zest.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout, arctic char or even thick white fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based sour cream and substitute the butter with olive oil or a vegan butter alternative.

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.