Chicken & Salmon Meal Prep Bundle

Chicken & Salmon

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 48g or less of net carbs per serving.

This week's meals are:
Oregano Salmon & Kale Salad with Harissa Honey
12 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Spanish Salmon & Vegetables with Currant Romesco Sauce
13 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Tahini-Dijon Chicken with Kale Salad, Sesame Seeds & Parmesan
9 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
Creamy Calabrian Chicken with Potatoes, Peppers & Spinach
9 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Salmon Meal Prep Bundle
Title
  • ½ oz Sweety Drop Peppers
  • ¼ cup Roasted Walnuts
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Parsley
  • 1 tsp Black & White Sesame Seeds
  • 18 oz Chopped Chicken Breast
  • 4 Skin-On Salmon Fillets
  • 5 oz Baby Spinach
  • 2 Poblano Peppers
  • 1¼ lbs Potatoes
  • 1 Lemon
  • 1 Apple
  • 1 bunch Kale
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 tsp Whole Dried Oregano
  • 1 Red Onion
  • 2 Tbsps Sherry Vinegar
  • 1 Delicata Squash
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Honey
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Dried Currants
  • 2 Tbsps Tahini
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Dijon Mustard
  • 1½ tsps Calabrian Chile Paste
  • 2 tsps Date Syrup
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce for bulk cooking. Halve, peel, and medium dice the onion. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. In a bowl, combine the chopped kale, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; using your hands, massage the kale until softened. Medium dice the apple; discard the core. In a bowl, combine the diced apple, the juice of the remaining lemon wedges, and a drizzle of olive oil. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Roast the fish
2 Roast the fish

Line two sheet pans with foil. Pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and the oregano. Season the remaining fish fillets on both sides with salt, pepper, and enough of the Spanish spice blend to coat. Transfer to one sheet pan, skin side down. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven.

Roast the vegetables & finish the kale salad
3 Roast the vegetables & finish the kale salad

Medium dice the potatoes. Cut off the ends of the squash. Halve lengthwise; using a spoon, scoop out the pulp and seeds. Cut crosswise into 1/4-inch pieces; transfer to one side of the remaining sheet pan. Transfer the diced potatoes to the other side. Drizzle with olive oil; season with salt and pepper. Keeping them separate, toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Transfer the roasted potatoes to a large bowl. Transfer the roasted squash to the bowl of marinated kale. Add the dressed apple; toss to combine.

Cook the chicken
4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the remaining vegetables & finish the potatoes
5 Cook the remaining vegetables & finish the potatoes

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the bowl of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.

Make the Harissa Honey
6 Make the Harissa Honey

Combine the honey (kneading the packet before opening) and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Currant Romesco Sauce
7 Make the Currant Romesco Sauce

Combine the romesco sauce and currants. Taste, then season with salt and pepper if desired.

Make the Tahini-Dijon Sauce
8 Make the Tahini-Dijon Sauce

Combine the tahini, worcestershire sauce, mustard, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Calabrian Sauce
9 Make the Creamy Calabrian Sauce

Combine the date syrup, mascarpone, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Assemble & Store the Oregano Salmon & Kale Salad
10 Assemble & Store the Oregano Salmon & Kale Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished kale salad 

• 1 oregano-roasted fish fillet 

Transfer the harissa honey to 2 small containers.  

Assemble & Store the Spanish Salmon & Vegetables
11 Assemble & Store the Spanish Salmon & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 roasted Spanish-spiced fish fillet

Transfer the currant romesco sauce to 2 small containers.

Assemble & Store the Tahini-Dijon Chicken
12 Assemble & Store the Tahini-Dijon Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished kale salad

• 1/4 cooked chicken

Transfer the tahini-dijon sauce to 2 small containers.

Assemble & Store the Creamy Calabrian Chicken
13 Assemble & Store the Creamy Calabrian Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 cooked chicken

Transfer the creamy Calabrian sauce to 2 small containers.

Finish & Serve the Oregano Salmon & Kale Salad
14 Finish & Serve the Oregano Salmon & Kale Salad

Roughly chop the walnuts. Serve the finished fish over the finished salad. Garnish each serving with the harissa honey, chopped walnuts, and pickled peppers

Finish & Serve the Spanish Salmon & Vegetables
15 Finish & Serve the Spanish Salmon & Vegetables

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant romesco sauce and almonds.

Finish & Serve the Tahini-Dijon Chicken
16 Finish & Serve the Tahini-Dijon Chicken

Serve the finished chicken with the finished salad. Garnish each serving with the tahini-dijon sauce, sesame seeds, and parmesan

Finish & Serve the Creamy Calabrian Chicken
17 Finish & Serve the Creamy Calabrian Chicken

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce and chopped parsley

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce for bulk cooking. Halve, peel, and medium dice the onion. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. In a bowl, combine the chopped kale, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; using your hands, massage the kale until softened. Medium dice the apple; discard the core. In a bowl, combine the diced apple, the juice of the remaining lemon wedges, and a drizzle of olive oil. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the fish

Line two sheet pans with foil. Pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and the oregano. Season the remaining fish fillets on both sides with salt, pepper, and enough of the Spanish spice blend to coat. Transfer to one sheet pan, skin side down. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven.

Roast the fish
Roast the vegetables & finish the kale salad
3 Roast the vegetables & finish the kale salad

Medium dice the potatoes. Cut off the ends of the squash. Halve lengthwise; using a spoon, scoop out the pulp and seeds. Cut crosswise into 1/4-inch pieces; transfer to one side of the remaining sheet pan. Transfer the diced potatoes to the other side. Drizzle with olive oil; season with salt and pepper. Keeping them separate, toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Transfer the roasted potatoes to a large bowl. Transfer the roasted squash to the bowl of marinated kale. Add the dressed apple; toss to combine.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken
Cook the remaining vegetables & finish the potatoes
5 Cook the remaining vegetables & finish the potatoes

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the bowl of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.

6 Make the Harissa Honey

Combine the honey (kneading the packet before opening) and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Harissa Honey
Make the Currant Romesco Sauce
7 Make the Currant Romesco Sauce

Combine the romesco sauce and currants. Taste, then season with salt and pepper if desired.

8 Make the Tahini-Dijon Sauce

Combine the tahini, worcestershire sauce, mustard, and 2 teaspoons of water. Season with salt and pepper.

Make the Tahini-Dijon Sauce
Make the Creamy Calabrian Sauce
9 Make the Creamy Calabrian Sauce

Combine the date syrup, mascarpone, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

10 Assemble & Store the Oregano Salmon & Kale Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished kale salad 

• 1 oregano-roasted fish fillet 

Transfer the harissa honey to 2 small containers.  

Assemble & Store the Oregano Salmon & Kale Salad
Assemble & Store the Spanish Salmon & Vegetables
11 Assemble & Store the Spanish Salmon & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 roasted Spanish-spiced fish fillet

Transfer the currant romesco sauce to 2 small containers.

12 Assemble & Store the Tahini-Dijon Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished kale salad

• 1/4 cooked chicken

Transfer the tahini-dijon sauce to 2 small containers.

Assemble & Store the Tahini-Dijon Chicken
Assemble & Store the Creamy Calabrian Chicken
13 Assemble & Store the Creamy Calabrian Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 cooked chicken

Transfer the creamy Calabrian sauce to 2 small containers.

14 Finish & Serve the Oregano Salmon & Kale Salad

Roughly chop the walnuts. Serve the finished fish over the finished salad. Garnish each serving with the harissa honey, chopped walnuts, and pickled peppers

Finish & Serve the Oregano Salmon & Kale Salad
Finish & Serve the Spanish Salmon & Vegetables
15 Finish & Serve the Spanish Salmon & Vegetables

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant romesco sauce and almonds.

16 Finish & Serve the Tahini-Dijon Chicken

Serve the finished chicken with the finished salad. Garnish each serving with the tahini-dijon sauce, sesame seeds, and parmesan

Finish & Serve the Tahini-Dijon Chicken
Finish & Serve the Creamy Calabrian Chicken
17 Finish & Serve the Creamy Calabrian Chicken

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce and chopped parsley

Browse Steps
1 of 17