Creamy Chive Salmon

Creamy Chive Salmon

with Roasted Potato Wedges & Lemony Zucchini

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Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Salmon fillets are pan-seared until crisp, then served alongside roasted potatoes and lemony zucchini. For a dynamic finish, the salmon is drizzled with a creamy pan sauce. Yeah, you’ll definitely want to keep this delicious recipe in your back pocket.

Tags:Carb Smart

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


¼ ounce


1 unit


10 ounce



4 tablespoon

Sour Cream


1 unit

Veggie Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate40 g
Sugar7 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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 (for 4, zest 1 lemon; quarter both).


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 entire sheet.) Roast on top rack for 10 minutes (you’ll add the zucchini then).


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 sheet from oven; add zucchini to empty side. (For 4, leave potatoes roasting and add zucchini to a second 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.


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 skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out pan.


Return same pan to medium-high heat. Add stock concentrate, half the mustard (all for 4 servings), juice from half the lemon, and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4). (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.


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.