Pan-Seared Salmon with Creamy Dijon Dill Sauce, Roasted Potatoes and Broccoli

There’s something magical about a silky, herb-flecked sauce that brings a whole plate together. This recipe pairs perfectly pan-seared salmon (or chicken, if you prefer) with a creamy Dijon dill sauce that’s both tangy and fresh. Roasted potatoes and broccoli round out the meal, making it a satisfying, colorful dinner that feels special any night of the week.

The sauce is the star here: a quick blend of sour cream, Dijon mustard, chicken stock concentrate and fresh dill, finished with a pat of butter for richness. It comes together in minutes and transforms simple ingredients into a dish you’ll want to make again and again.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces. Pick and finely chop dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Cook salmon skin-side down until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
4. While salmon cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. In the same pan used for salmon (wipe if needed), heat over medium heat. Stir in stock concentrate, 2 tablespoons water and as much chopped dill and mustard as you like. Remove from heat; stir in sour cream and 1 tablespoon butter, scraping up any browned bits. Season with salt and pepper. If sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Divide salmon, potatoes and broccoli between plates. Drizzle with sauce and garnish with remaining dill if desired. Serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Absolutely! Simply swap in boneless, skinless chicken breasts or thighs. Cook until browned and cooked through, 5-7 minutes per side, then let rest before slicing.

Can I make this dairy-free?

Yes, substitute the sour cream with a dairy-free alternative (like coconut yogurt) and use vegan butter or oil. The sauce will still be creamy and delicious.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The sauce may thicken; thin with a splash of water.