Thyme-Crusted Salmon with Creamy Lemon Pan Sauce and Roasted Vegetables

This elegant salmon dish features a golden, thyme-infused crust that gives way to tender, flaky fish. A luxurious pan sauce made with crème fraîche, shallots and a squeeze of lemon adds a bright, creamy finish. It’s all paired with crispy roasted fingerling potatoes and tender broccoli kissed with garlic.

Perfect for a special dinner at home, this recipe comes together in under an hour with simple ingredients. The vegetables roast in the oven while the salmon sears to perfection on the stovetop, making for a stress-free yet impressive meal.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 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 425°F (220°C). Wash and dry produce. Halve fingerling potatoes lengthwise. Cut broccoli into bite-sized florets. Peel and mince half the shallot; slice the remaining half. Quarter the lemon.
2. On a baking sheet, toss potatoes with a drizzle of oil, 1 teaspoon garlic powder, ¼ teaspoon dried thyme, salt and pepper. Spread in a single layer. On the other side of the sheet, toss broccoli and sliced shallot with a drizzle of oil, salt and pepper. (For 4 servings, use two baking sheets: potatoes on top rack, broccoli on middle rack.) Roast until potatoes are golden and tender, 20-25 minutes.
3. Meanwhile, pat salmon dry with paper towels. Season all over with remaining 1 teaspoon garlic powder, salt and pepper. Sprinkle evenly with flour and remaining ¼ teaspoon dried thyme.
4. Heat a drizzle of oil in a large nonstick skillet over medium-high heat. Add salmon and cook until golden brown and cooked through, 4-6 minutes per side. Transfer to a plate; wipe out skillet.
5. Return skillet to medium heat with a drizzle of oil. Add minced shallot and cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in ¼ cup water (½ cup for 4 servings) and veggie stock concentrate. Reduce heat to low and simmer until liquid is reduced by half, 2-4 minutes.
6. Remove skillet from heat. Stir in crème fraîche, butter and juice from one lemon wedge (two wedges for 4 servings). Season with salt and pepper to taste. Serve salmon over roasted potatoes and broccoli, topped with pan sauce. Garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm white fish like cod or halibut. Adjust cooking time as needed.

Can I make this dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free crème fraîche or coconut cream for the sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.