Creamy Chive Salmon
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Creamy Chive Salmon

Creamy Chive Salmon

with Roasted Potato Wedges and Lemony Zucchini

Simple, convenient, and delicious: that’s what’s in store with our Creamy Chive Salmon recipe, made with pre-measured, high-quality ingredients.

Allergens:
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Zucchini

¼ ounce

Chives

1 unit

Lemon

10 ounce

Salmon

(Contains Fish)

4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Veggie Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate39 g
Sugar8 g
Dietary Fiber8 g
Protein30 g
Cholesterol125 mg
Sodium410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Baking Sheet
Large Bowl
Large Pan
Paper Towel

Instructions

Prep
1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Mince chives. Zest and quarter lemon (quarter both lemons for 4).

Roast Potatoes
2

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across sheet.) Roast on top rack for 10 minutes (we’ll add the zucchini then).

Roast Zucchini
3

Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. Once potatoes have roasted 10 minutes, remove from oven; add zucchini to empty side of sheet. (For 4, leave potatoes roasting and add zucchini to a second baking sheet; roast on middle rack.) Return to oven until potatoes are golden brown and zucchini is lightly browned, 12- 15 minutes more. Once zucchini is done, remove from oven; toss with lemon zest.

Cook Fish
4

Pat salmon dry with paper towels; season all over with salt and pepper. Heat 1 TBSP butter and 1 TBSP olive oil in a large pan over medium-high heat. Add salmon skin sides down and cook until browned and slightly crisp, 3-4 minutes. Flip and cook until fish is opaque and cooked through, 3-4 minutes more. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Make Sauce
5

Return same pan to medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), juice from half the lemon, stock concentrate, and half the mustard (all for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in half the chives, 1 TBSP butter (2 TBSP for 4), and sour cream. (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.

Serve
6

Divide salmon, potatoes, and zucchini between plates. Drizzle sauce over salmon. Garnish with remaining chives if desired. Serve with remaining lemon wedges on the side.

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