Golden seared salmon fillets are lovingly smothered in a creamy, tangy chive sauce. Sweet potato wedges and zesty, tender-crisp zucchini make this a no-fuss dinner without all the carbs.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Vegetable Broth Concentrate
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Toss sweet potatoes with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet. Roast in the middle and the top of the oven, rotating sheets halfway through.)
While sweet potato wedges roast, cut zucchini in half lengthwise, then into 1/2-inch half-moons. Zest lemon, then cut into wedges. Thinly slice chives. Pat salmon dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 3-4 min per side. Transfer salmon to a plate. Carefully wipe pan clean.
While salmon cooks, heat a large pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add zucchini, then season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from heat, then stir in lemon zest.
Return the same pan (from step 3) to medium-high. Add broth concentrate and 1/3 cup water (dbl for 4 ppl). Bring to a boil and cook until thickened, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Remove pan from heat, then stir in Dijon, sour cream and half the chives. Season with salt.
Divide zucchini, sweet potato wedges and salmon between plates. Spoon chive sauce over salmon, then sprinkle with remaining chives. Serve lemon wedges alongside.