---
title: Creamy Chive Salmon
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-chive-salmon-5e9dd2fabeb1e2061557e712
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Fish
  - Milk
tags:
  - Carb Smart
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.
nutrition:
  calories: 750
  protein: 30
  fat: 50
  saturated fat: 17
  carbohydrates: 40
  sugar: 7
  fiber: 8
  cholesterol: 125
  sodium: 410
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/creamy-chive-salmon.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 @Yukon Gold Potatoes{24%oz} into ½-inch-thick wedges. Trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Mince @chives{¼%oz}. Zest and quarter @lemon{2%unit} (for 4, zest 1 lemon; quarter both).

Toss potatoes on one side of a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, @salt{}, and @pepper{}. (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{2%tbsp} and a pinch of @salt{} and @pepper{}. Once potatoes have roasted ~{10%minutes}, remove sheet from oven; add zucchini to empty side. (For 4, leave potatoes roasting and add zucchini to a second sheet; roast on middle rack.) Return to oven until potatoes are golden brown and zucchini is lightly browned, ~{12-15%minutes} more. Once zucchini is done, remove from oven; toss with lemon zest.

Pat @salmon{20%oz} dry with #paper towels{}; season all over with @salt{} and @pepper{}. Heat 1 TBSP @butter{3%tbsp} and 1 TBSP @olive oil{2%tbsp} 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 until fish is cooked through, ~{1-2%minutes} more. Remove from pan and set aside. Wipe out pan.

Return same pan to medium-high heat. Add @Veggie Stock Concentrate{2%unit}, half the @Dijon Mustard{2%tsp} (all for 4 servings), juice from half the lemon, and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, ~{2-3%minutes}. Turn off heat. Stir in @sour cream{8%tbsp}, half the chives, and 1 TBSP @butter{3%tbsp} (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{}.

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.