Pan-Seared Salmon with Lemon-Dill Sauce and Garlic Herb Vegetables

This pan-seared salmon with lemon-dill sauce is the perfect weeknight dinner that feels restaurant-worthy. The salmon is cooked until the skin is crispy, then finished with a creamy, tangy sauce made with sour cream, fresh dill and lemon juice. It’s served over a bed of sautéed fingerling potatoes, green beans and radishes tossed in garlic herb butter, with a side of golden garlic toast to soak up every last drop.

Ready in just 20 minutes, this dish is packed with flavor and texture. The buttery vegetables and crispy salmon pair beautifully with the bright, herbaceous sauce. It’s a balanced meal that’s sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the fingerling potatoes lengthwise (quarter any larger ones) and place in a medium microwave-safe bowl. Season with a pinch of salt, cover with plastic wrap and microwave until tender, 5-6 minutes. Meanwhile, trim the green beans if needed, trim and quarter the radishes, quarter the lemon and finely chop the dill fronds.
2. Pat the salmon dry with paper towels and season the flesh sides with half the garlic powder, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the salmon skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a plate and set aside.
3. In the same pan (off heat), stir in the sour cream, 1 tablespoon water, juice from 1 lemon wedge and as much chopped dill as you like. If the sauce seems too thick, add a splash of water. Set aside.
4. Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add the green beans, radishes, cooked potatoes, remaining garlic powder, a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, 5-7 minutes. Turn off the heat and stir in half the garlic herb butter until melted.
5. Halve the demi-baguette lengthwise and toast until golden. Spread the cut sides with the remaining garlic herb butter.
6. Divide the vegetables among shallow bowls, top with the salmon and drizzle with the lemon-dill sauce. Serve with the garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, just thaw it completely in the refrigerator overnight and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for sour cream in the sauce?

Greek yogurt or crème fraîche work well as substitutes. The sauce will still be creamy and tangy.

How do I store leftovers?

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