Crispy Skin Salmon & Caper Mayo with New England-Style Potatoes & Sautéed Veggies
Carb Conscious

Crispy Skin Salmon & Caper Mayo

with New England-Style Potatoes & Sautéed Veggies

40 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.
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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

This dish highlights rich, crispy-skin salmon fillets, which we're topping with a tangy caper-lemon mayo. We're serving it alongside roasted potatoes (coated with our New England-style spice blend) and sautéed tomatoes and green beans—finished with a squeeze of bright lemon juice.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Crispy Skin Salmon & Caper Mayo with New England-Style Potatoes & Sautéed Veggies
Title
  • 2 Skin-On Salmon Fillets
  • 2 Tbsps Mayonnaise
  • ¾ lb Potatoes
  • 2 Scallions
  • 1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 1 Tbsp Capers
  • 6 oz Green Beans
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Quarter and deseed the lemon. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped capers, mayonnaise, and the juice of 2 lemon wedges.

Roast the potatoes
2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and the seasoning. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of 1 lemon wedge. 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 & serve your dish
4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. 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; evenly top the fish with the juice of the remaining lemon wedge. Serve the cooked fish (skin side up) with the cooked vegetables and roasted potatoes. Top the fish with the caper mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

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

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Crispy Skin Salmon & Caper Mayo

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Quarter and deseed the lemon. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped capers, mayonnaise, and the juice of 2 lemon wedges.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and the seasoning. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of 1 lemon wedge. 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 & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. 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; evenly top the fish with the juice of the remaining lemon wedge. Serve the cooked fish (skin side up) with the cooked vegetables and roasted potatoes. Top the fish with the caper mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

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

Cook the fish & serve your dish
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