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

Looking for a meal that’s light, bright and super satisfying? This dish is all that and then some. Salmon fillets are pan-seared until crisp, then served alongside roasted potatoes and lemony zucchini. For a dynamic finish, the salmon is drizzled with a creamy pan sauce. Yeah, you’ll definitely want to keep this delicious recipe in your back pocket.

This recipe comes together in under an hour with simple ingredients. The combination of crispy-skinned salmon, tangy Dijon sauce and tender roasted vegetables makes for a restaurant-quality dinner 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. Adjust rack to top position (top and middle positions 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-thick half-moons. Mince chives. Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 10 minutes (you’ll add the 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 brown and zucchini is lightly browned, 12-15 minutes more. Toss zucchini with lemon zest.
4. While potatoes and zucchini roast, 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 sides 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. Turn off heat; 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 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 TBSP butter (2 TBSP for 4). (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a 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 fish?

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

What can I use instead of sour cream?

Greek yogurt or crème fraîche can be used as a substitute for sour cream.

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.