Crispy Skin Salmon & Creamy Lemon-Caper Sauce with Oven Fries

Crispy Skin Salmon & Creamy Lemon-Caper Sauce

with Oven Fries

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
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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 Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    This dish highlights rich, crispy-skin salmon fillets, which we're topping with a tangy and creamy lemon-caper sauce. We're serving it alongside crispy oven fries (coated with our weeknight hero spice blend) and a light arugula salad.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Crispy Skin Salmon & Creamy Lemon-Caper Sauce with Oven Fries
    Title
    • 2 Skin-On Salmon Fillets
    • 1 clove Garlic
    • 2 oz Arugula
    • 1 Lemon
    • ¾ lb Potatoes
    • 1 Tbsp Capers
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients & make the lemon-caper sauce
    1 Prepare the ingredients & make the lemon-caper sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the capers. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, chopped capers, a pinch of the spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Roast the potatoes
    2 Roast the potatoes

    Place the potato sticks in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. 

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

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    In a large bowl, whisk together the juice of remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted potatoes and salad. Top the fish with the sauce. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the lemon-caper sauce
    1 Prepare the ingredients & make the lemon-caper sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the capers. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, chopped capers, a pinch of the spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    2 Roast the potatoes

    Place the potato sticks in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. 

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

    4 Make the salad & serve your dish

    In a large bowl, whisk together the juice of remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted potatoes and salad. Top the fish with the sauce. Enjoy! 

    Make the salad & serve your dish
    Browse Steps
    1 of 4