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
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Vegetarian
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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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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.
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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.
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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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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
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