Garlic-Caper Salmon with Roasted Potatoes & Broccoli

Garlic-Caper Salmon

with Roasted Potatoes & Broccoli

30 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.
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.
15 Minute Meals
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

In this wholesome dish, a duo of aromatic garlic and briny capers—cooked briefly together with butter and lemon juice—creates a simple, irresistible topping for our crispy-skin salmon fillets. We're serving them with a side of roasted potatoes and broccoli finished with more bright lemon and a sprinkle of parmesan cheese.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Garlic-Caper Salmon with Roasted Potatoes & Broccoli
Title
  • 2 Skin-On Salmon Fillets
  • ¾ lb Potatoes
  • 2 cloves Garlic
  • 1 Lemon
  • ½ lb Broccoli
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
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. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.

Roast the potatoes & broccoli
2 Roast the potatoes & broccoli

Line a sheet pan with foil. Transfer the diced potatoes and broccoli florets to the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until tender when pierced with a fork. Transfer to a bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.

Cook the fish
3 Cook the fish

Meanwhile, 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 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

Make the pan sauce & serve your dish
4 Make the pan sauce & serve your dish

To the pan of reserved fond, add the butter and chopped garlic. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Top the fish with the pan sauce. Top the vegetables with the cheese. Enjoy!

Tips from Home Chefs

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. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.

2 Roast the potatoes & broccoli

Line a sheet pan with foil. Transfer the diced potatoes and broccoli florets to the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until tender when pierced with a fork. Transfer to a bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.

Roast the potatoes & broccoli
Cook the fish
3 Cook the fish

Meanwhile, 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 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

4 Make the pan sauce & serve your dish

To the pan of reserved fond, add the butter and chopped garlic. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Top the fish with the pan sauce. Top the vegetables with the cheese. Enjoy!

Make the pan sauce & serve your dish
Browse Steps
1 of 4