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Creamy Chive Salmon

Creamy Chive Salmon

with Sweet Potato Wedges and Zesty Zucchini

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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:QuickCarb 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
Cholesterol95 mg
Sodium1240 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
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
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut sweet potatoes into 1/2-inch thick 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.)

2

Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Zest, then cut lemon 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), then swirl around pan until butter melts. Add zucchini, then season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove from heat, then stir in lemon zest.

5

Return the 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 until melted. Remove 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 the salmon, then garnish with remaining chives. Serve lemon wedges alongside.