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

This dish brings together perfectly cooked salmon with a luscious, tangy sauce and two delicious sides. The salmon is pan-seared until the skin is irresistibly crispy, then finished with a creamy mustard sauce that’s brightened with chives and a touch of lemon. Alongside, you’ll find golden roasted potato wedges and tender zucchini tossed with fresh lemon zest.

It’s a well-rounded meal that feels special but comes together with minimal fuss. The combination of textures and flavors-crispy fish, creamy sauce, hearty potatoes and bright zucchini-makes every bite interesting. Perfect for a cozy dinner at home.

Log in to save recipes and build weekly shopping lists.

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 oven rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Zest and quarter the lemon. Mince the chives.
2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven and add zucchini to the empty side. Return to top rack and roast until potatoes are golden and zucchini is lightly browned, 12-15 minutes more. Toss zucchini with lemon zest.
4. While vegetables roast, pat salmon dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon 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 1-2 minutes more until cooked through. Remove salmon from pan and set aside. Wipe out the pan.
5. Return the same pan to medium-high heat. Add stock concentrate, half the mustard (use all for 4 servings), juice from half the lemon and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 tablespoon butter (2 tablespoons for 4 servings) until combined. If the sauce seems too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide salmon, potatoes and zucchini among 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 potato?

Yes, any waxy or all-purpose potato like red potatoes or baby potatoes will work. Just cut them into similar-sized wedges for even roasting.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. They will provide a similar tangy creaminess.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and the internal temperature should reach 145°F. The cooking times given are a guideline; adjust based on the thickness of your fillets.