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.
