Creamy Chive Salmon

🥘 Ingredients

• butter
  2 tbsp
• chives
  2 oz
• dijon mustard
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• salmon
  10 oz
• sour cream
  3 oz
• veggie stock concentrate
  2 packets
• water
  ¼ cup
• yukon gold potatoes
  10 oz
• zucchini
  10 oz

🍳 Cookware

• baking sheet
• large bowl
• large pan

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Cut yukon gold potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Mince chives . Zest and quarter lemon .

   yukon gold potatoes: 10 oz, zucchini: 10 oz, chives: 2 oz, lemon: 1 unit
2. 

   2

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

   olive oil: 2 tbsp
3. 

   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, 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.
4. 

   4

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

   salmon: 10 oz, butter: 1 tbsp
5. 

   5

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

   veggie stock concentrate: 2 packets, dijon mustard: 1 tsp, water: ¼ cup, sour cream: 3 oz, butter: 1 tbsp
6. 

   6

   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.