Garlic-Caper Salmon with Creamy Calabrian Zucchini & Orzo
Family Friendly

Garlic-Caper Salmon

with Creamy Calabrian Zucchini & Orzo

35 MIN
+$1.95/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    In this dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our Italian-seasoned salmon. It all comes together over a bed of creamy orzo mixed with zucchini, which we’re cooking with a bit of Calabrian chile paste for a pleasant kick of heat.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Garlic-Caper Salmon with Creamy Calabrian Zucchini & Orzo
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 cloves Garlic
    • ½ lb Orzo Pasta
    • 2 Tbsps Capers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 2 Zucchini
    • 1 Tbsp Calabrian Chile Paste
    • ¼ cup Grated Parmesan Cheese
    • ½ cup Cream
    • 1 Lemon
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients
    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 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. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a large bowl. Season with salt, pepper, and the Italian seasoning. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Make the garlic-caper topping
    5 Make the garlic-caper topping
    In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped capers and chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges.
    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish
    To the pot of cooked pasta, add the cooked zucchini, cream, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished pasta. Top the salmon with the garlic-caper topping. Garnish with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients
    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 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. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a large bowl. Season with salt, pepper, and the Italian seasoning. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the shrimp
    Make the garlic-caper topping
    5 Make the garlic-caper topping
    In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped capers and chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges.
    6 Finish the pasta & serve your dish
    To the pot of cooked pasta, add the cooked zucchini, cream, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished pasta. Top the salmon with the garlic-caper topping. Garnish with the cheese. Enjoy!

    Finish the pasta & serve your dish
    Browse Steps
    1 of 6