---
title: Salmon in a Creamy Dijon Chive Sauce
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/salmon-in-a-creamy-dijon-chive-sauce-61670c5727bc454a694fd451"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Fish
  - Milk
tags:
  - Carb Smart
  - Sodium Smart
rating: 4.5
rating_count: 92500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "The creamy Dijon chive sauce is the standout star, with many calling it delicious and addictive."
  - theme: Ease of prep
    text: "Simple and easy to prepare with minimal cleanup, though some found timing challenging with multiple components."
nutrition:
  calories: 720
  protein: 31
  fat: 63
  saturated fat: 15
  carbohydrates: 10
  sugar: 5
  fiber: 2
  cholesterol: 120
  sodium: 450
  potassium: 880
  calcium: 50
  iron: 5.6
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Salmon/salmon-in-a-creamy-dijon-chive-sauce.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Cut @Potatoes{12%ounce} into ½-inch-thick wedges. Trim and halve @Zucchini{1%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Using a #zester{}, zest and quarter @Lemon{1%unit} (for 4, zest one lemon and quarter both). Mince @Chives{0.25%ounce}.

Toss potatoes on one side of a #baking sheet{} with a large drizzle of @Olive Oil{4%tbsp} and @Cooking Oil{4%tbsp}, @Salt{1%tsp}, and @Black Pepper{1%tsp}. (For 4 servings, spread out across entire sheet.) Roast on top rack for ~{10%minutes} (you'll add the zucchini then).

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.

Pat @Salmon{10%ounce}* dry with #paper towels{}; season all over with salt and pepper. Heat 1 TBSP @Butter{4%tbsp} 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.

Return same pan to medium-high heat. Stir in @Veggie Stock Concentrate{1%unit}, half the @Dijon Mustard{1%teaspoon} (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{2%tablespoon}, 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.

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.