Salmon in a Creamy Dijon Chive Sauce

🥘 Ingredients

• Black Pepper
  1 tsp
• Butter
  4 tbsp
• Chives
  1/4 oz
• Cooking Oil
  4 tbsp
• Dijon Mustard
  1 tsp
• Lemon
  1 unit
• Olive Oil
  4 tbsp
• Potatoes
  12 oz
• Salmon
  10 oz
• Salt
  1 tsp
• Sour Cream
  2 tbsp
• Veggie Stock Concentrate
  1 unit
• Zucchini
  1 unit

🍳 Cookware

• zester
• baking sheet
• large bowl
• paper towels
• large pan

1. 

   1

   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 into ½-inch-thick wedges. Trim and halve Zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Using a zester , zest and quarter Lemon (for 4, zest one lemon and quarter both). Mince Chives .

   Potatoes: 12 oz, Zucchini: 1 unit, Lemon: 1 unit, Chives: 1/4 oz
2. 

   2

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

   Olive Oil: 4 tbsp, Cooking Oil: 4 tbsp, Salt: 1 tsp, Black Pepper: 1 tsp
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 ⏱️ 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. 

   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.

   Salmon: 10 oz, Butter: 4 tbsp
5. 

   5

   Return same pan to medium-high heat. Stir in Veggie Stock Concentrate , half the Dijon 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.

   Veggie Stock Concentrate: 1 unit, Dijon Mustard: 1 tsp, Sour Cream: 2 tbsp
6. 

   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.