Pan-Seared Salmon with Creamy Mustard Sauce and Roasted Vegetables

This dish brings together perfectly seared salmon with a luscious creamy mustard sauce, alongside crispy roasted potato wedges and bright lemony zucchini. It’s a balanced, satisfying meal that feels special enough for a dinner party but simple enough for a weeknight.

The salmon skin gets wonderfully crisp in the pan, while the sauce comes together quickly using pantry staples like Dijon mustard, sour cream and fresh chives. Roasting the potatoes and zucchini on the same sheet pan keeps cleanup easy. A squeeze of lemon at the end brightens every bite.

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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

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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 (230°C). Wash and dry all 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. On one side of a baking sheet, toss potato wedges with a drizzle of olive oil, salt and pepper. Roast on the top rack for 10 minutes.
3. Meanwhile, in a large 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 the zucchini with lemon zest.
4. 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 until cooked through, 1-2 minutes more. Transfer salmon to a plate and wipe out the pan.
5. Return the same pan to medium-high heat. Add veggie stock concentrate, half the 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. If the sauce seems 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 sauce over the salmon. Garnish with remaining chives and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make this dairy-free?

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

How do I store leftovers?

Store salmon and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or oven.