Crispy Skin Salmon & Calabrian Mayo with Lentils, Caramelized Onions & Vegetables

Crispy Skin Salmon & Calabrian Mayo

with Lentils, Caramelized Onions & Vegetables

40 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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.
Wheat Free
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

This hearty dish highlights rich, crispy-skin salmon fillets, which we're serving over a bed of beluga lentils mixed with zucchini, caramelized onions, and bell pepper. It's all topped with a drizzle of bold Calabrian mayo for a nice kick of heat.
4 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value 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
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Skin Salmon & Calabrian Mayo with Lentils, Caramelized Onions & Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Black Beluga Lentils
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mayonnaise
  • 1 Zucchini
  • 1 Tbsp Sherry Vinegar
  • 3 oz Caramelized Onions & Garlic
  • 1 Bell Pepper
Cook the lentils
1 Cook the lentils

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. In a bowl, combine the mayonnaise, 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.

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 zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Finish the vegetables & lentils
4 Finish the vegetables & lentils

To the pan, add the vinegar (carefully, as the liquid may splatter), caramelized onions, and cooked lentils; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

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

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 Italian seasoning 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. Serve the finished vegetables and lentils topped with the cooked fish (skin side up). Drizzle with the Calabrian mayo. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Cook the lentils
1 Cook the lentils

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. In a bowl, combine the mayonnaise, 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.

Prepare the ingredients
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 zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Finish the vegetables & lentils

To the pan, add the vinegar (carefully, as the liquid may splatter), caramelized onions, and cooked lentils; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

Finish the vegetables & lentils
Cook the fish & serve your dish
5 Cook the fish & serve your dish

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 Italian seasoning 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. Serve the finished vegetables and lentils topped with the cooked fish (skin side up). Drizzle with the Calabrian mayo. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Browse Steps
1 of 5