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Smart Creamy Chive Salmon
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Smart Creamy Chive Salmon

Smart Creamy Chive Salmon

with Sweet Potato Wedges and Zesty Zucchini

Golden seared salmon fillets are lovingly smothered in a creamy, tangy chive sauce in this fuss-free dinner. On the side, tuck into sweet potato wedges and tender-crisp zucchini.

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Carb Smart
Calorie Smart

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

Preparation Time30 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

200 g


340 g

Sweet Potato

3 tbsp

Sour Cream

(Contains Milk)

1 unit


1.5 tsp

Dijon Mustard

(Contains Mustard)

7 g


1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories620 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate44 g
Sugar13 g
Dietary Fiber7 g
Protein33 g
Cholesterol85 mg
Sodium710 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast sweet potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 2 tsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 2 tsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Zest lemon, then cut half the lemon into wedges (whole lemon for 4 ppl). Thinly slice chives. Pat salmon dry with paper towels, then season with salt and pepper.

Cook zucchini

Heat a large-non stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Remove the pan from heat, then stir in lemon zest. Transfer zucchini to a plate, then cover to keep warm. Carefully wipe the pan clean.

Cook salmon

Reheat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.** Remove the pan from heat. Transfer salmon to the plate with zucchini. Carefully wipe the pan clean.

Make chive sauce

Reheat the same pan over medium-high. When the pan is hot, add broth concentrate and 1/3 cup water (dbl for 4 ppl). Cook, whisking constantly, until sauce comes to a simmer. Once simmering, continue whisking until slightly reduced, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Remove the pan from heat. Add Dijon, sour cream and 1 tbsp chives (dbl for 4 ppl). Season with salt and pepper, to taste, then whisk to combine.

Finish and serve

Divide zucchini, sweet potato wedges and salmon between plates. Spoon chive sauce over salmon, then sprinkle with remaining chives. Squeeze a lemon wedge over top, if desired.

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