Salmon in a Creamy Dijon Chive Sauce

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  2 tbsp
• chives
  1 unit
• cooking oil
  1 tbsp
• dijon mustard
  2 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• potatoes
  10 oz
• salmon
  2 fillets
• salt
  1 tsp
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ¼ cup
• zucchini
  6 oz

🍳 Cookware

• baking sheet
• large bowl
• large pan

1. 

   1

   veggie stock concentrate potatoes sour cream zucchini lemon chives dijon mustard salmon olive oil butter cooking oil salt black pepper water

   veggie stock concentrate: 1 unit, potatoes: 10 oz, sour cream: 2 tbsp, zucchini: 6 oz, lemon: 1 unit, chives: 1 unit, dijon mustard: 2 tbsp, salmon: 2 fillets, olive oil: 2 tbsp, butter: 2 tbsp, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: ¼ cup
2. 

   2

   Preheat oven to 450°F. Wash and dry all 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. Mince chives.
3. 

   3

   Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for ⏱️ 10 minutes .
4. 

   4

   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 the empty side. Return to top rack until potatoes are golden brown and zucchini is lightly browned, ⏱️ 12 minutes more.
5. 

   5

   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 side down and cook until skin is crisp and fish is almost cooked through, ⏱️ 5 minutes . Flip and cook to desired doneness, ⏱️ 1 minute more. Remove from pan and set aside. Wipe out pan.
6. 

   6

   Return same pan to medium-high heat. Stir in veggie stock concentrate, half the dijon mustard, juice from half the lemon, and ¼ cup water. Simmer until slightly thickened, ⏱️ 2 minutes . Turn off heat. Stir in sour cream, half the chives, and 1 tbsp butter. (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.
7. 7

   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.