Creamy Dijon Dill Salmon
with Roasted Potatoes & Broccoli
- Milk
- Fish
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction—especially one that’s spooned across pan-seared chicken, roasted potatoes, and broccoli? No one, we say! At least not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
¼ ounce
Dill
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Pick and finely chop fronds from dill.
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on top rack until lightly browned and tender, 20-25 minutes.
Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer chicken to a cutting board to rest.
Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on middle rack until tender, 12-15 minutes.
Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like.
Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
Use pan used for salmon here.
Slice chicken crosswise.
Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.
Serve salmon as instructed (no need to slice!).
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The creamy Dijon dill sauce paired wonderfully with salmon, creating a delightful and flavorful dish 🍲.
- Ease of prep: Simple and quick to make, with some finding it felt like a luxurious weeknight meal.
- Suggestions: Consider doubling the sauce for extra yumminess, and try broiling veggies for a firmer texture.
- Portions: Some found vegetable portions small; adding extra broccoli or substituting with peas or asparagus could improve the meal.
- Protein options: Many enjoyed swapping chicken for salmon, though some preferred the dish with chicken or trout.
Reviews from our home cooks
This is hands down our absolute favorite meal we've had from Hello Fresh. It was simple and had so much flavor. With plenty of veggies, this recipe was healthy and delicious.
We never get tired of this. The sauce is soooo delicious and goes with every combination: chicken or salmon, rice or potatoes, broccoli or carrots.
Definitely one of our favorites. The sauce is delicious. We prefer it with rice or couscous, so I just substitute. So easy to make extra sauce. Thank you.
Loved loved loved! Such a nice, fresh, light sauce! I added thyme to my potatoes for an extra zing.
Everyone liked. It was a nice, simple, yet tasty meal and it was quick to make.
Loved everything but the sauce. The sauce is best made not in the same pan as the salmon like it says. Also you should use butter rather than oil for the salmon cooking.
I don't eat condiments, so I skipped the dijon and pan seared my salmon with dill and lemon, along with seasonings that I have at home. It was good and blackened. I also broiled my broccoli and potatoes in the oven after baking. I think that would be a nice touch to the recipe for those that like their veggies more firm and I included lemon, parm, and bread crumbs on my broccoli. That would be a nice addition to give to those with this meal that may not like the additional calories or sauces.
This one turned out great! Since I swapped the chicken for salmon, I did the salmon on the sheet pan with the broccoli which actually gave me some down time to clean the kitchen while I waited. Thank you for allowing swaps, salmon included, shrimp included...this version of HF is so much better than the one I left last year! I'm so glad I gave it another try. Worth noting, the head of broccoli that came with this was super tiny, also most of the dill that came in this one was wilted and gross looking but I was able to salvage enough of it for the recipe so no harm done.
Roasted potatoes are best with wedges not little squares more suited to fried potatoes. The recipe needs to be adjusted. And a vegetable like peas or asparagus less overwhelming with a strong flavored fish.
Love the dill. Too many potatoes. Please offer more fish choices other than shrimp.
