Baked Salmon with Dijon Chive Cream Sauce
Mouthwatering and tender salmon smothered in a creamy mustard and chive sauce. The sauce is unforgettable. Make it complete by adding a side of roasted potatoes and zucchini. Fancy yet simple, and quick. Dinner is ready in less than 20 minutes.
Ingredients
For the Salmon and Vegetables:
- 2 medium salmon filets (or 1 large salmon filet)
- 1 tsp garlic powder
- 1/4 tsp paprika
- 4 medium golden Yukon potatoes, sliced
- 2 medium zucchini, sliced
- Kosher salt and ground pepper, to taste
- 1 Tbsp olive oil
For Dijon Chive Cream Sauce:
- 2 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1 Tbsp flour
- 1 cup chicken broth
- 2 Tbsp Dijon mustard
- 1 cup heavy cream
- 1/2 cup fresh chives, chopped
For Garnish:
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
For the Salmon and Vegetables:
- Preheat oven to 450ºF. Line a baking sheet with parchment paper. Set aside.
- Place salmon on right side of baking sheet. Pat salmon dry with paper towel. Season with garlic powder, paprika, kosher salt and ground pepper.
- Wash all produce and slice. Cut potatoes into 1/2 inch pieces and cut zucchini into circles. Transfer to baking sheet and evenly layer veggies on one side of sheet pan. Season with kosher salt and ground pepper. Drizzle olive oil over veggies and salmon.
- Place into oven. Bake at 450ºF for 20 minutes.
For Dijon Chive Cream Sauce:
- In a skillet, melt butter over medium-high heat. Add garlic and cook for 1-2 minutes, until fragrant. Whisk in flour, until lightly browned, about 1 minute.
- Add chicken broth and Dijon mustard. Stirring frequently. Add in heavy cream and fresh chives. Stir well. Cook for about 1-2 minutes until sauce thickens and then simmer.
For Garnish:
- Remove salmon and veggies from oven.
- Serve Dijon cream sauce with salmon. Garnish with fresh parsley. Squeeze fresh lemon for extra flavor.
Notes
Suggested Sides:
- Roasted vegetables
- Fresh fruit
- Breadsticks or garlic bread