Pan-Seared Salmon with Creamy Dijon Sauce, Roasted Potatoes &Amp; Lemony Broccoli

This dish brings together perfectly pan-seared salmon with a rich, tangy Dijon chive sauce, paired with crispy roasted potato wedges and bright lemony broccoli. It’s a balanced meal that feels special enough for a dinner party yet simple enough for a busy weeknight.

The salmon skin gets beautifully crisp while the flesh stays tender and flaky. The creamy sauce, made with sour cream, Dijon mustard and fresh chives, adds a luscious finish. Roasted potatoes and broccoli round out the plate for a satisfying, colorful dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Cut potatoes into ½-inch-thick wedges. Cut broccoli into bite-size pieces. Zest and quarter the lemon. Mince the chives.
2. On a baking sheet, toss potato wedges with a drizzle of olive oil, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, in a bowl, toss broccoli with olive oil, salt and pepper. After 10 minutes, remove sheet from oven, add broccoli to the empty side and return to oven. Roast until potatoes are golden and broccoli is lightly browned, 12-15 minutes more. Toss broccoli with lemon zest.
4. Pat salmon dry; season with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat. Place salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Remove salmon; wipe pan clean.
5. Return pan to medium-high heat. Add stock concentrate, Dijon mustard, juice from half the lemon and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 tablespoon butter until combined. Season with salt and pepper. If sauce is too thick, add water 1 teaspoon at a time.
6. Divide salmon, potatoes and broccoli among plates. Drizzle sauce over salmon. Garnish with remaining chives and serve with lemon wedges.

Recipe Tips

FAQ

Can I use skinless salmon fillets?

Yes, but the skin helps keep the fish moist and adds crispiness. If using skinless, reduce cooking time slightly and watch for doneness.

How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F. The center should be opaque.

Can I make this recipe dairy-free?

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