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.
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, skin-on
(Contains Salmon)
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 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
