Salmon in a Creamy Dijon Chive Sauce

Name: Salmon in a Creamy Dijon Chive Sauce with Roasted Potato Wedges & Lemony Zucchini
Yield: 2 servings
Ingredients: 1 Egg; 12 oz Potato; 4 tbsp Sour Cream; 1 Zucchini; 1 Lemon; 1/4 oz Chives; 2 tsp Dijon Mustard; 10 oz Salmon; 2 tbsp Olive Oil, tbsp; 2 tbsp Butter, tbsp; 2 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Potato Wedges & Lemony Zucchini

By Recipe0 System

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Salmon fillets are pan-seared until crisp, then served alongside roasted potatoes and lemony zucchini. For a dynamic finish, the salmon is drizzled with a creamy pan sauce. Yeah, you’ll definitely want to keep this delicious recipe in your back pocket.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
12 oz Potato
4 tbsp Sour Cream
1 Zucchini
1 Lemon
1/4 oz Chives
2 tsp Dijon Mustard
10 oz Salmon
2 tbsp Olive Oil, tbsp
2 tbsp Butter, tbsp
2 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon (for 4, zest one lemon and quarter both). Mince chives.
2

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.)

Roast on top rack for 10 minutes (you’ll add the zucchini then).
3

Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper.

Once potatoes have roasted 10 minutes, remove sheet from oven; carefully add zucchini to empty side. (For 4 servings, leave potatoes roasting and add zucchini to a second sheet; roast on middle rack.)

Return to top rack until potatoes are golden brown and zucchini is lightly browned, 12-15 minutes more.
4

Pat salmon* dry with paper towels; season all over with salt and pepper.

Heat 1 TBSP butter and 1 TBSP olive oil in a large pan over medium-high heat. Add salmon skin sides down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook to desired doneness, 1-2 minutes more.

Remove from pan and set aside. Wipe out pan.
5

Return same pan to medium-high heat. Stir in stock concentrate, half the mustard (all for 4 servings), juice from half the lemon, and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat.

Stir in sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4). (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.
6

Toss zucchini with lemon zest.

Divide salmon, potato wedges, and zucchini between plates. Drizzle sauce over salmon. Garnish with remaining chives if desired. Serve with remaining lemon wedges on the side.