Pan-Seared Salmon with Creamy Dijon Sauce and Roasted Vegetables

This dish brings together crispy-skinned salmon, tender roasted potatoes and bright lemony zucchini, all tied together with a luscious creamy Dijon sauce. It’s a balanced meal that feels elegant yet comes together easily on a weeknight.

The sauce, made with sour cream, Dijon mustard and fresh chives, adds a tangy richness that complements the salmon beautifully. Roasting the potatoes and zucchini on one sheet keeps cleanup simple while the salmon sears to perfection in a hot pan.

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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 Green BeansView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim zucchini, halve lengthwise, then slice crosswise into ½-inch half-moons. Zest the lemon and cut it into quarters. Mince the chives.
2. On a baking sheet, toss potato wedges with a drizzle of olive oil, salt and pepper. Spread them in a single layer. Roast on the top rack for 10 minutes.
3. Meanwhile, in a bowl, toss zucchini with a drizzle of olive oil, salt and pepper. After 10 minutes, remove the baking sheet from the oven and add the zucchini to the empty side. Return to the 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. Place salmon skin-side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until just cooked through, 1-2 minutes more. Transfer salmon to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add the veggie stock concentrate, half the Dijon 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 is too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide salmon, roasted potatoes and zucchini among plates. Drizzle the creamy Dijon sauce over the salmon. Garnish with remaining chives if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

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

Can I make this recipe dairy-free?

You can use a dairy-free sour cream alternative and substitute butter with olive oil or a plant-based butter.

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.