pan-seared salmon, creamy dijon mustard sauce, house vegetable medley, roasted potatoes

Preheat the oven to 400°F (200°C). Wash and chop the potatoes into cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes or until golden brown and tender.

Prepare the Potatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

Cook the Vegetables

Season the salmon fillets with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes on each side or until cooked through. Remove from the skillet and set aside.

Pan-Seer the Salmon

In the same skillet, lower the heat and add the dijon mustard and heavy cream. Stir until well combined and heated through. Adjust seasoning if needed.

Make the Sauce

On a plate, place the roasted potatoes and sautéed vegetables. Top with the salmon fillet and drizzle with the creamy dijon sauce. Garnish with fresh parsley.

saumon dijonnaise

Recipe information

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