Grilled Salmon & Chicken Meal Prep Bundle

Grilled Salmon & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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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:
Salmon over Wonton Noodles with Citrus-Sambal Sauce
Salmon, Corn & Green Beans with Avocado-Ranch Sauce
Soy-Miso Chicken with Wonton Noodles & Sesame Seeds
Creamy Calabrian Chicken with Vegetables & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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Nutrition Label
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fresh
ingredients
Grilled Salmon & Chicken Meal Prep Bundle
Title
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 3 Tbsps Roasted Cashews
  • 1 tsp Furikake
  • 4 Skin-On Salmon Fillets
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 4 ears Of Corn
  • ¾ lb Green Beans
  • ½ lb Grape Tomatoes
  • ⅓ cup Basil Pesto
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • 1 Tbsp Sesame Oil
  • 2 Scallions
  • 3 Tbsps Ranch Dressing
  • ¼ cup Guacamole
  • 1 Tbsp Honey
  • 1 Tbsp Sambal Oelek
  • 1 Lime
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Plain Nonfat Greek Yogurt
  • 3 Tbsps Sweet White Miso Paste
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Rice Vinegar
time-saving
tips & techniques
Cook & dress the noodles
1 Cook & dress the noodles

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 noodles and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the sautéed aromatics; 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 enough of the smoky spice blend to coat. 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 for bulk cooking. Cut off and discard any stem ends from the green beans. Halve the tomatoes; place in a large bowl. Season with salt and pepper. 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 peppers; remove the cores. Cut off and discard the root ends of the scallions, keeping them whole.

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

Place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Top with 2 tablespoons of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Grill 4 to 5 minutes, or until the green beans are tender and the water has cooked off. Remove from the grill and carefully open the foil packet. Transfer to the bowl of seasoned tomatoes; stir to combine.

Grill the remaining vegetables
6 Grill the remaining vegetables

Place the corn cobs, quartered zucchini, onion rounds, prepared peppers, and prepared scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned peppers and scallions, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Finish the vegetables & noodles
7 Finish the vegetables & noodles

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

Make the Avocado-Ranch Sauce
8 Make the Avocado-Ranch Sauce

Combine the ranch dressing, guacamole, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Citrus-Sambal Sauce
9 Make the Citrus-Sambal Sauce

Wash and dry the lime; halve crosswise. Combine the honey (kneading the packet before opening), the juice of 1 lime half (you will have extra), and as much of the sambal oelek as you’d like. Season with salt and pepper.

Make the Creamy Calabrian Sauce
10 Make the Creamy Calabrian Sauce

Combine the yogurt and 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.

Make the Soy-Miso Sauce
11 Make the Soy-Miso Sauce

Combine the miso paste, soy glaze, and vinegar.

Assemble & Store the Salmon, Corn & Green Beans
12 Assemble & Store the Salmon, Corn & Green Beans

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 grilled fish fillet

Transfer the avocado-ranch sauce to 2 small containers.

Assemble & Store the Salmon over Wonton Noodles
13 Assemble & Store the Salmon over Wonton Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 grilled fish fillet

Transfer the citrus-sambal sauce to 2 small containers.

Assemble & Store the Creamy Calabrian Chicken
14 Assemble & Store the Creamy Calabrian Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the creamy Calabrian sauce to 2 small containers.

Assemble & Store the Soy-Miso Chicken
15 Assemble & Store the Soy-Miso Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the soy-miso sauce to 2 small containers.

Finish & Serve the Salmon, Corn & Green Beans
16 Finish & Serve the Salmon, Corn & Green Beans

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the avocado-ranch sauce and almonds.

Finish & Serve the Salmon over Wonton Noodles
17 Finish & Serve the Salmon over Wonton Noodles

Roughly chop the peanuts. Heat the finished fish and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the citrus-sambal sauce, chopped peanuts, and furikake

Finish & Serve the Creamy Calabrian Chicken
18 Finish & Serve the Creamy Calabrian Chicken

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce and crispy onions.

Finish & Serve the Soy-Miso Chicken
19 Finish & Serve the Soy-Miso Chicken

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-miso sauce, chopped cashews, and sesame seeds.

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 noodles
1 Cook & dress the noodles

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 noodles and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the sautéed aromatics; 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 enough of the smoky spice blend to coat. 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 for bulk cooking. Cut off and discard any stem ends from the green beans. Halve the tomatoes; place in a large bowl. Season with salt and pepper. 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 peppers; remove the cores. Cut off and discard the root ends of the scallions, keeping them whole.

Prepare the remaining ingredients
Assemble the foil packet & grill the green beans
5 Assemble the foil packet & grill the green beans

Place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Top with 2 tablespoons of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Grill 4 to 5 minutes, or until the green beans are tender and the water has cooked off. Remove from the grill and carefully open the foil packet. Transfer to the bowl of seasoned tomatoes; stir to combine.

6 Grill the remaining vegetables

Place the corn cobs, quartered zucchini, onion rounds, prepared peppers, and prepared scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned peppers and scallions, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Grill the remaining vegetables
Finish the vegetables & noodles
7 Finish the vegetables & noodles

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

8 Make the Avocado-Ranch Sauce

Combine the ranch dressing, guacamole, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Avocado-Ranch Sauce
Make the Citrus-Sambal Sauce
9 Make the Citrus-Sambal Sauce

Wash and dry the lime; halve crosswise. Combine the honey (kneading the packet before opening), the juice of 1 lime half (you will have extra), and as much of the sambal oelek as you’d like. Season with salt and pepper.

10 Make the Creamy Calabrian Sauce

Combine the yogurt and 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.

Make the Creamy Calabrian Sauce
Make the Soy-Miso Sauce
11 Make the Soy-Miso Sauce

Combine the miso paste, soy glaze, and vinegar.

12 Assemble & Store the Salmon, Corn & Green Beans

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 grilled fish fillet

Transfer the avocado-ranch sauce to 2 small containers.

Assemble & Store the Salmon, Corn & Green Beans
Assemble & Store the Salmon over Wonton Noodles
13 Assemble & Store the Salmon over Wonton Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 grilled fish fillet

Transfer the citrus-sambal sauce to 2 small containers.

14 Assemble & Store the Creamy Calabrian Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the creamy Calabrian sauce to 2 small containers.

Assemble & Store the Creamy Calabrian Chicken
Assemble & Store the Soy-Miso Chicken
15 Assemble & Store the Soy-Miso Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the soy-miso sauce to 2 small containers.

16 Finish & Serve the Salmon, Corn & Green Beans

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the avocado-ranch sauce and almonds.

Finish & Serve the Salmon, Corn & Green Beans
Finish & Serve the Salmon over Wonton Noodles
17 Finish & Serve the Salmon over Wonton Noodles

Roughly chop the peanuts. Heat the finished fish and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the citrus-sambal sauce, chopped peanuts, and furikake

18 Finish & Serve the Creamy Calabrian Chicken

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce and crispy onions.

Finish & Serve the Creamy Calabrian Chicken
Finish & Serve the Soy-Miso Chicken
19 Finish & Serve the Soy-Miso Chicken

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-miso sauce, chopped cashews, and sesame seeds.

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