Pan-Seared Salmon with Creamy Dijon Sauce

Servings

4 Servings

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Ingredients

For the Salmon

• 4 salmon fillets (6 oz / 170 g each)

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

For the Creamy Dijon Sauce

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 cup (240 ml) heavy cream

• 2 tbsp Dijon mustard

• ¼ cup (60 ml) chicken broth

• 1 tbsp lemon juice

• 1 tbsp fresh dill, chopped

• 1 tbsp chives, chopped

• Salt and pepper to taste

For the Vegetable Base

• 1 cup butternut squash, diced

• ½ small red onion, sliced

• 1 tbsp olive oil

• Salt and pepper to taste

Garnish

• Microgreens

• Chopped chives

• Pickled red onion

• Fresh dill

Instructions

Step 1 – Roast the Vegetables

1. Preheat oven to 400°F (200°C).

2. Toss squash and red onion with olive oil, salt, and pepper.

3. Spread on a baking tray.

4. Roast for 15–18 minutes until tender and lightly caramelized.

Step 2 – Season the Salmon

1. Pat salmon dry with paper towels.

2. Mix paprika, garlic powder, salt, and pepper.

3. Season both sides of the fillets.

Step 3 – Cook the Salmon

1. Heat olive oil and butter in a skillet over medium-high heat.

2. Place salmon skin-side down.

3. Cook for 4–5 minutes until skin becomes crispy.

4. Flip and cook another 2–4 minutes depending on thickness.

5. Transfer to a warm plate.

Step 4 – Make the Dijon Cream Sauce

1. In the same skillet, melt butter.

2. Add garlic and cook for 30 seconds.

3. Pour in chicken broth and simmer briefly.

4. Stir in heavy cream and Dijon mustard.

5. Add lemon juice, dill, and chives.

6. Simmer for 3–4 minutes until thickened.

7. Season with salt and pepper.

Step 5 – Assemble

1. Spoon creamy Dijon sauce onto serving plates.

2. Add roasted squash and onions in the center.

3. Place salmon fillet on top.

4. Garnish with microgreens, pickled onion, dill, and chives.

Storage

• Refrigerator: up to 2 days

• Reheat gently over low heat

Nutrition (Approximate Per Serving)

• Calories: 540 kcal

• Protein: 38 g

• Carbohydrates: 12 g

• Fat: 37 g

• Fiber: 2 g

Tips for Success

• Start with dry salmon for the crispiest skin.

• Do not move the fish while searing.

• Use fresh dill for the best flavor.

• Let the salmon rest for 2 minutes before serving.

Why You'll Love This Recipe

✔ Crispy golden salmon skin
✔ Rich and silky Dijon cream sauce
✔ Restaurant-quality presentation
✔ High in protein and omega-3s
✔ Elegant enough for special occasions
✔ Ready in about 35 minutes

This dish closely resembles a gourmet pan-seared salmon fillet served over roasted vegetables and finished with a creamy Dijon-herb sauce, fresh microgreens, and pickled red onion garnish.