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Herb-Crusted Salmon

with Roasted Asparagus & Zucchini-Freekeh Salad

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 625 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Freekeh, or durum wheat harvested young, is an ancient grain with a pleasantly earthy, toasty taste. In this recipe, we’re combining freekeh with zucchini, garlic, Parmesan and lemon juice to make a satisfying side for our roasted salmon fillets. For layers of flavor and texture, we’re spreading Dijon mustard onto the fillets, then coating them with parsley and panko—a Japanese breadcrumb prized for its light crunch. Roasted springtime asparagus rounds out this fresh, seasonal meal.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Finely chop the parsley leaves and stems. Snap off and discard the tough, woody stem ends of the asparagus. Peel and finely chop the garlic. Medium dice the zucchini. Quarter and deseed the lemon.

Toast & season the breadcrumbs:
3 Toast & season the breadcrumbs:

While the freekeh cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a medium bowl and add half the parsley. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

Roast the salmon & asparagus:
4 Roast the salmon & asparagus:

While the freekeh continues to cook, line a sheet pan with aluminum foil; drizzle with oil. Place the asparagus on the prepared sheet pan. Drizzle with a little more oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the other side of the sheet pan, skin sides down. Spread a thin, even layer of the mustard onto each seasoned fillet; top with an even layer of the seasoned breadcrumbs (pressing to adhere). Roast 8 to 10 minutes, or until the salmon is cooked to your desired degree of doneness and the asparagus is slightly softened. Transfer to serving dishes.

Cook the zucchini:
5 Cook the zucchini:

While the salmon and asparagus roast, in the pan used to toast the breadcrumbs, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Remove from heat.

Finish the freekeh salad & serve your dish:
6 Finish the freekeh salad & serve your dish:

Add the cooked zucchini, cheese, remaining parsley and the juice of all 4 lemon wedges to the pot of cooked freekeh. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish. Serve with the roasted salmon fillets and asparagus. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Finely chop the parsley leaves and stems. Snap off and discard the tough, woody stem ends of the asparagus. Peel and finely chop the garlic. Medium dice the zucchini. Quarter and deseed the lemon.

Toast & season the breadcrumbs:
3 Toast & season the breadcrumbs:

While the freekeh cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a medium bowl and add half the parsley. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

4 Roast the salmon & asparagus:

While the freekeh continues to cook, line a sheet pan with aluminum foil; drizzle with oil. Place the asparagus on the prepared sheet pan. Drizzle with a little more oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the other side of the sheet pan, skin sides down. Spread a thin, even layer of the mustard onto each seasoned fillet; top with an even layer of the seasoned breadcrumbs (pressing to adhere). Roast 8 to 10 minutes, or until the salmon is cooked to your desired degree of doneness and the asparagus is slightly softened. Transfer to serving dishes.

Roast the salmon & asparagus:
Cook the zucchini:
5 Cook the zucchini:

While the salmon and asparagus roast, in the pan used to toast the breadcrumbs, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Remove from heat.

6 Finish the freekeh salad & serve your dish:

Add the cooked zucchini, cheese, remaining parsley and the juice of all 4 lemon wedges to the pot of cooked freekeh. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish. Serve with the roasted salmon fillets and asparagus. Enjoy!