---
title: Creamy Chive Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-chive-salmon-5e9dd2fabeb1e2061557e712
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Fish
  - Milk
tags:
  - Carb Smart
  - Quick
rating: 4.5
rating_count: 9700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The lemony chive sauce perfectly complemented the salmon, creating a delicious dish
  - theme: Ease of prep
    text: Some found success substituting green onions for chives, maintaining great flavor
image: "https://images.recipes.furrysalamander.com/creamy-chive-salmon.avif"
---
Preheat oven to 450°F. Wash and dry all produce. Cut @yukon gold potatoes{10%oz} into ½-inch-thick wedges. Trim and halve @zucchini{10%oz} lengthwise; cut crosswise into ½-inch-thick half-moons. Mince @chives{2%oz}. Zest and quarter @lemon{1%unit}.

Toss potatoes on one side of a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, salt, and pepper. Roast on the top rack for ~{10%minutes}.

Meanwhile, in a #large bowl{}, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. Once potatoes have roasted, remove sheet from oven; add zucchini to empty side. Return to oven until potatoes are golden brown and zucchini is lightly browned, ~{12%minutes} to ~{15%minutes} more. Once zucchini is done, remove from oven; toss with lemon zest.

Pat @salmon{10%oz} dry with paper towels; season all over with salt and pepper. Heat @butter{1%tbsp} and 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} to ~{7%minutes}. Flip and cook until fish is cooked through, ~{1%minute} to ~{2%minutes} more. Remove from pan and set aside. Wipe out pan.

Return same pan to medium-high heat. Add @veggie stock concentrate{2%packets}, half the @dijon mustard{1%tsp}, juice from half the lemon, and @water{¼%cup}. Simmer until slightly thickened, ~{2%minutes} to ~{3%minutes}. Turn off heat. Stir in @sour cream{3%oz}, half the chives, and @butter{1%tbsp}. If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency. Season with salt and pepper.

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