Grilled Salmon & Chicken Meal Prep Bundle
Summer Grilling

Grilled Salmon & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Soak up summer with seasonal recipes that include meat, fish, and veggies ready to grill up for sandwiches, salads, rice bowls and more.

This week's meals are:
Pepper-Feta Salmon with Pesto Orzo Pasta Salad
Salmon & Yuzu Mayo with Foil-Packet Green Beans & Corn
Smoky Chicken & Almonds with Veggie Orzo & Marinated Cheese
Jalapeño Ranch Chicken & Veggies with Cotija & Pepitas
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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Nutrition Label
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fresh
ingredients
Grilled Salmon & Chicken Meal Prep Bundle
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • ⅓ cup Crispy Onions Or Shallots
  • 2 Tbsps Roasted Pistachios
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Skin-On Salmon Fillets
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 1 Red Onion
  • ⅓ cup Basil Pesto
  • ¾ lb Green Beans
  • 4 ears Of Corn
  • 2 Scallions
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1½ oz Feta Cheese
  • 1 oz Pickled Peppadew Peppers
  • 2 tsps Yuzu Kosho
  • 2 Tbsps Mayonnaise
  • 4 oz Fresh Mozzarella Cheese
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
  • 3 Tbsps Ranch Dressing
  • 1 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
Cook & dress the pasta
1 Cook & dress the pasta

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the pesto; stir to combine.

Assemble the foil packet & grill the fish
2 Assemble the foil packet & grill the fish

Place a large piece of foil on a work surface. Pat the fish dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one side of the foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Grill 8 to 10 minutes, or until the fish is cooked through.* Remove from the grill and carefully open the foil packet.

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

Grill & slice the chicken
3 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Cut off and discard the root ends of the scallions, keeping them whole. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Season with salt and pepper.

Grill the vegetables
5 Grill the vegetables

Place the corn cobs, quartered zucchini, onion rounds, prepared sweet peppers, and prepared scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the corn, turning occasionally, 18 to 20 minutes, or until charred and softened. Grill the zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

Assemble & grill the foil packet green beans
6 Assemble & grill the foil packet green beans

Place a large piece of foil on a work surface. Place the prepared green beans and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 4 to 5 minutes, or until the green beans are softened and the water has cooked off. Remove from the grill and carefully open the foil packet. Transfer to a large bowl.

Finish the vegetables & pasta
7 Finish the vegetables & pasta

Cut the grilled corn kernels off the cobs. Thinly slice the grilled peppers. Thinly slice the grilled scallions. Transfer the corn kernels and sliced peppers and scallions to the bowl of grilled green beans. Taste, then season with salt and pepper if desired. Medium dice the grilled zucchini. Roughly chop the grilled onion. Transfer the diced zucchini, chopped onion, and seasoned tomatoes to the pot of dressed pasta; stir to combine. Taste, then season with salt and pepper if desired.

Make the Pepper Feta
8 Make the Pepper Feta

Roughly chop the peppadew peppers. Combine the feta (crumbling before adding), chopped peppers, and a drizzle of olive oil. Season with salt and pepper.

Make the Yuzu Mayo
9 Make the Yuzu Mayo

Combine the mayonnaise, 2 teaspoons of water, and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be.

Make the Marinated Cheese
10 Make the Marinated Cheese

Combine the mozzarella (tearing into bite-sized pieces before adding), oregano, 2 teaspoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Jalapeño Ranch
11 Make the Jalapeño Ranch

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the ranch and as much of the chopped jalapeno pepper as you’d like, depending on how spicy you’d like the dish to be.

Assemble & Store the Pepper-Feta Salmon
12 Assemble & Store the Pepper-Feta Salmon

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 grilled fish fillet

Transfer the pepper feta to 2 small containers.

Assemble & Store the Salmon & Yuzu Mayo
13 Assemble & Store the Salmon & Yuzu Mayo

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished vegetables

• 1 grilled fish fillet

Transfer the yuzu mayo to 2 small containers.

Assemble & Store the Smoky Chicken & Almonds
14 Assemble & Store the Smoky Chicken & Almonds

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 sliced chicken breast

Transfer the marinated cheese to 2 small containers.

Assemble & Store the Jalapeño Ranch Chicken & Veggies
15 Assemble & Store the Jalapeño Ranch Chicken & Veggies

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the jalapeño ranch to 2 small containers.

Finish & Serve the Pepper-Feta Salmon
16 Finish & Serve the Pepper-Feta Salmon

Roughly chop the pistachios. Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pepper feta and chopped pistachios.

Finish & Serve the Salmon & Yuzu Mayo
17 Finish & Serve the Salmon & Yuzu Mayo

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu mayo and crispy onions.

Finish & Serve the Smoky Chicken & Almonds
18 Finish & Serve the Smoky Chicken & Almonds

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated cheese and almonds.

Finish & Serve the Jalapeño Ranch Chicken & Veggies
19 Finish & Serve the Jalapeño Ranch Chicken & Veggies

Roughly chop the pepitas. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the jalapeño ranch, chopped pepitas, and cotija.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook & dress the pasta
1 Cook & dress the pasta

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the pesto; stir to combine.

2 Assemble the foil packet & grill the fish

Place a large piece of foil on a work surface. Pat the fish dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one side of the foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Grill 8 to 10 minutes, or until the fish is cooked through.* Remove from the grill and carefully open the foil packet.

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

Assemble the foil packet & grill the fish
Grill & slice the chicken
3 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Prepare the remaining ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Cut off and discard the root ends of the scallions, keeping them whole. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Season with salt and pepper.

Prepare the remaining ingredients
Grill the vegetables
5 Grill the vegetables

Place the corn cobs, quartered zucchini, onion rounds, prepared sweet peppers, and prepared scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the corn, turning occasionally, 18 to 20 minutes, or until charred and softened. Grill the zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

6 Assemble & grill the foil packet green beans

Place a large piece of foil on a work surface. Place the prepared green beans and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 4 to 5 minutes, or until the green beans are softened and the water has cooked off. Remove from the grill and carefully open the foil packet. Transfer to a large bowl.

Assemble & grill the foil packet green beans
Finish the vegetables & pasta
7 Finish the vegetables & pasta

Cut the grilled corn kernels off the cobs. Thinly slice the grilled peppers. Thinly slice the grilled scallions. Transfer the corn kernels and sliced peppers and scallions to the bowl of grilled green beans. Taste, then season with salt and pepper if desired. Medium dice the grilled zucchini. Roughly chop the grilled onion. Transfer the diced zucchini, chopped onion, and seasoned tomatoes to the pot of dressed pasta; stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Pepper Feta

Roughly chop the peppadew peppers. Combine the feta (crumbling before adding), chopped peppers, and a drizzle of olive oil. Season with salt and pepper.

Make the Pepper Feta
Make the Yuzu Mayo
9 Make the Yuzu Mayo

Combine the mayonnaise, 2 teaspoons of water, and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be.

10 Make the Marinated Cheese

Combine the mozzarella (tearing into bite-sized pieces before adding), oregano, 2 teaspoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Marinated Cheese
Make the Jalapeño Ranch
11 Make the Jalapeño Ranch

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the ranch and as much of the chopped jalapeno pepper as you’d like, depending on how spicy you’d like the dish to be.

12 Assemble & Store the Pepper-Feta Salmon

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 grilled fish fillet

Transfer the pepper feta to 2 small containers.

Assemble & Store the Pepper-Feta Salmon
Assemble & Store the Salmon & Yuzu Mayo
13 Assemble & Store the Salmon & Yuzu Mayo

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished vegetables

• 1 grilled fish fillet

Transfer the yuzu mayo to 2 small containers.

14 Assemble & Store the Smoky Chicken & Almonds

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 sliced chicken breast

Transfer the marinated cheese to 2 small containers.

Assemble & Store the Smoky Chicken & Almonds
Assemble & Store the Jalapeño Ranch Chicken & Veggies
15 Assemble & Store the Jalapeño Ranch Chicken & Veggies

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the jalapeño ranch to 2 small containers.

16 Finish & Serve the Pepper-Feta Salmon

Roughly chop the pistachios. Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pepper feta and chopped pistachios.

Finish & Serve the Pepper-Feta Salmon
Finish & Serve the Salmon & Yuzu Mayo
17 Finish & Serve the Salmon & Yuzu Mayo

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu mayo and crispy onions.

18 Finish & Serve the Smoky Chicken & Almonds

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated cheese and almonds.

Finish & Serve the Smoky Chicken & Almonds
Finish & Serve the Jalapeño Ranch Chicken & Veggies
19 Finish & Serve the Jalapeño Ranch Chicken & Veggies

Roughly chop the pepitas. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the jalapeño ranch, chopped pepitas, and cotija.