BBQ-Spiced Salmon & Roasted Sweet Potato Rounds with Arugula, Apple & Walnut Salad

BBQ-Spiced Salmon & Roasted Sweet Potato Rounds

with Arugula, Apple & Walnut Salad

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

The smoky, sweet taste of BBQ is an easy way to turn any meal into a crowd-pleaser. Tonight, we’re dusting our salmon with a blend of warm seasonings like smoked paprika, coriander and brown sugar to capture that classic BBQ flavor. Served on the side, roasted sweet potato rounds and a refreshing salad of peppery arugula, tart apple and toasted walnuts balance the salmon with perfect simplicity.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. Core the apple and cut into matchsticks. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Toast the walnuts:
4 Toast the walnuts:

While the sweet potato continues to roast, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Coat & cook the salmon:
5 Coat & cook the salmon:

Once the sweet potato has roasted for about 10 minutes, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend (pressing to adhere). In the pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, add the apple and arugula to the bowl of toasted walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the roasted sweet potato, cooked salmon fillets and salad between 2 dishes. Enjoy!

Tips from Home Chefs

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potato:
4 Toast the walnuts:

While the sweet potato continues to roast, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Toast the walnuts:
Coat & cook the salmon:
5 Coat & cook the salmon:

Once the sweet potato has roasted for about 10 minutes, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend (pressing to adhere). In the pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Make the salad & plate your dish:

Just before serving, add the apple and arugula to the bowl of toasted walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the roasted sweet potato, cooked salmon fillets and salad between 2 dishes. Enjoy!

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