topBanner
Carb Smart Creamy Chive Salmon

Carb Smart Creamy Chive Salmon

with Sweet Potato Wedges and Zesty Zucchini

Read more

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.

Tags:Carb Smart (50g or less)
Allergens:Seafood/Fruit de MerFish/PoissonMilk/LaitMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

200 g

Zucchini

340 g

Sweet Potato

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

7 g

Chives

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

⅔ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber9 g
Protein33 g
Cholesterol90 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Zester
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.)

2

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.

3

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.

4

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.

5

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.

6

Divide zucchini, sweet potato wedges and salmon between plates. Spoon chive sauce over salmon, then sprinkle with remaining chives. Serve lemon wedges alongside.