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BBQ-Spiced Salmon & Roasted Sweet Potato Rounds

with Arugula, Apple & Walnut Salad

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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!