Chimichurri Salmon with Barley, Peppers & Tomatoes
Nutritionist's Pick

Chimichurri Salmon

with Barley, Peppers & Tomatoes

35 MIN
2 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.
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
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Salmon

    From the Test Kitchen

    This hearty dish is bursting with bold, zesty flavors thanks to the herbaceous mix of cilantro sauce, pickled jalapeño, and fresh lime juice (a nod to classic Argentinian chimichurri) that we're drizzling over our salmon, sautéed vegetables, and barley.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

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

    Carb Conscious Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Chimichurri Salmon with Barley, Peppers & Tomatoes
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Pearled Barley
    • 1 Bell Pepper
    • 2 Scallions
    • 1 Lime
    • 4 oz Grape Tomatoes
    • ¼ cup Cilantro Sauce
    • 1 oz Sliced Pickled Jalapeño Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Dried Currants
    Cook the barley
    1 Cook the barley

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients & make the chimichurri
    2 Prepare the ingredients & make the chimichurri

    Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a separate bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the cooked vegetables, rehydrated currants (draining before adding) and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients & make the chimichurri

    Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a separate bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the chimichurri
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    Cook the fish
    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the cooked vegetables, rehydrated currants (draining before adding) and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Browse Steps
    1 of 5