Creamy Chive Salmon

🥘 Ingredients

• Dijon Mustard
  2 tsp
• Veggie Stock Concentrate
  2 unit
• Yukon Gold Potatoes
  24 oz
• butter
  6 tbsp
• chives
  ¼ oz
• lemon
  2 unit
• olive oil
  6 tbsp
• pepper
• salmon
  20 oz
• salt
• sour cream
  1/2 c
• zucchini
  2 unit

🍳 Cookware

• 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 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 (for 4, zest 1 lemon; quarter both).

   Yukon Gold Potatoes: 24 oz, zucchini: 2 unit, chives: ¼ oz, lemon: 2 unit
2. 

   2

   Toss potatoes on one side of a baking sheet with a large drizzle of olive oil , salt , and pepper . (For 4 servings, spread out across entire sheet.) Roast on top rack for ⏱️ 10 minutes (you'll add the zucchini then).

   olive oil: 2 tbsp, salt, pepper
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; 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.

   olive oil: 2 tbsp, salt, pepper
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 until fish is cooked through, ⏱️ 1-2 minutes more. Remove from pan and set aside. Wipe out pan.

   salmon: 20 oz, salt, pepper, butter: 3 tbsp, olive oil: 2 tbsp
5. 

   5

   Return same pan to medium-high heat. Add Veggie Stock Concentrate , half the Dijon Mustard (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 , 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: 2 unit, Dijon Mustard: 2 tsp, sour cream: 1/2 c, butter: 3 tbsp, salt, pepper
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.