Pan-Seared Salmon with Creamy Dijon Sauce, Roasted Potatoes and Lemony Green Beans

This salmon dish brings together crispy-skinned fillets, a tangy Dijon cream sauce and perfectly roasted vegetables for a meal that feels special but comes together easily. The potatoes get golden and tender in the oven while the green beans (or broccoli) roast alongside, picking up a hint of lemon zest.

The star is the creamy mustard pan sauce, made with sour cream, chives and a touch of stock concentrate. Drizzled over the salmon, it adds richness and a bright finish. Serve with lemon wedges for an extra pop of citrus.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

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) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Cut broccoli into bite-size pieces if needed. Zest and quarter lemon. Mince chives.
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 across entire sheet.) Roast on top rack for 10 minutes (you’ll add broccoli then).
3. Meanwhile, in a large bowl, toss broccoli with a drizzle of olive oil and a pinch of salt and pepper. Once potatoes have roasted 10 minutes, remove sheet from oven; add broccoli to empty side. (For 4 servings, leave potatoes roasting and add broccoli to a second sheet; roast on middle rack.) Return to top rack until potatoes are golden brown and broccoli is lightly browned, 12-15 minutes more. Carefully toss broccoli with lemon zest.
4. While potatoes and broccoli 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 side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until 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) until combined. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.
6. Divide salmon, potatoes and broccoli 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 frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat dry very well before cooking to ensure crispy skin.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.