Creamy Chive Salmon
with Sweet Potato Wedges and Zesty Zucchini
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
200 g
Zucchini
340 g
Sweet Potato
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lemon
1.5 tsp
Dijon Mustard
(Contains Mustard)
7 g
Chives
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
⅔ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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), 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.
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..
Divide zucchini, sweet potato wedges and salmon between plates. Spoon chive sauce over the salmon, then garnish with remaining chives. Serve lemon wedges alongside.
