---
title: Seared Salmon with Lemon-Dijon Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/seared-salmon-with-lemon-dijon-sauce-6581f3be6140de482b9ce737
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Fish
  - Milk
tags: []
rating: 4.5
rating_count: 1618
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The lemon-Dijon sauce is tangy and delicious, perfectly complementing the salmon without overpowering it. Some found it too acidic or lemony; adjusting lemon juice to taste helps balance the flavors.
  - theme: Ease of prep
    text: Simple and quick to prepare with straightforward instructions that come together easily on busy weeknights. The sauce can be tricky and breaks easily; let the pan cool completely before adding butter gradually.
nutrition:
  calories: 810
  protein: 36
  fat: 50
  saturated fat: 15
  carbohydrates: 52
  sugar: 13
  fiber: 7
  cholesterol: 115
  sodium: 520
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Salmon/seared-salmon-with-lemon-dijon-sauce.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim, peel, and cut @carrots{24%oz} on a diagonal into 1/2-inch-thick pieces. Peel and mince or grate @garlic{4%clove}. Zest and quarter @lemon{2%unit}.

Toss carrots on a #baking sheet{} with a large drizzle of @cooking oil{5%tsp}, @salt{}, and @pepper{}. Roast on top rack until golden brown and tender, ~{20-25%minutes}.

Meanwhile, heat a drizzle of oil in a #small pot{} over medium-high heat. Add @Israeli couscous{5%oz}, half the garlic, and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, ~{1-2%minutes}. Add @Veggie Stock Concentrate{2%unit} and 3/4 cup water (1 1/2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ~{6-8%minutes}. Keep covered off heat until ready to serve.

While couscous cooks, pat @skin-on salmon{20%oz} dry with @paper towels{} and season with salt and pepper. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp, ~{5-7%minutes}. Flip and cook until cooked through, ~{1-2%minutes} more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

Dice @butter{5%tbsp} into 1/2-inch pieces. In a #small bowl{}, combine @Dijon mustard{4%tsp}, 1 TBSP water, 1/2 tsp @sugar{1%tsp}, juice from two lemon wedges, and as much lemon zest as you like. (For 4 servings: use 2 TBSP water, 1 tsp sugar, and juice from four wedges.) Heat a drizzle of oil in the same pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, ~{30-60%seconds}. Using a #whisk{}, whisk in the mustard mixture. Add diced butter one piece at a time, shaking constantly, until butter has melted and sauce has thickened, ~{1-2%minutes} more. Keep covered off heat until ready to serve.

Stir 1/2 TBSP butter (1 TBSP for 4 servings) into the pot with couscous until melted. Taste and season with salt and pepper if desired. Divide couscous and carrots between plates in separate sections. Top couscous with salmon, drizzle salmon with lemon-Dijon sauce, and serve with any remaining lemon wedges. Salmon is fully cooked when internal temperature reaches 145 degrees.