Pan-Seared Salmon

with Candied Orange Peel & Cranberry-Walnut Stuffing

3 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

The savory, Thanksgiving-style stuffing we created as a side dish for this tender, flaky, seared salmon is dotted with jewel-like cranberries and crunchy walnuts. Its burst of bright citrus flavor comes from fresh-squeezed orange juice. We also candied the orange peel by coating it in sugar and caramelizing it in the oven, to create an intensely flavorful garnish that tastes as good as it looks.

See Plans

Nutrition

PER SERVING
Calories

530 Cals (est.)

fresh

ingredients

2 Skin-On Salmon Fillets
1 Demi Baguette
2 cloves Garlic
1 Orange
1 Parsnip
1 stalk Celery
1 Yellow Onion
1 bunch Parsley
1 bunch Sage
1 bunch Thyme
1 Tbsp Sugar
¼ cup Dried Cranberries
¼ cup Walnuts

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the baguette into ½-inch cubes. Peel and mince the garlic. Using a knife or vegetable peeler, peel off 6 long strips of orange peel, avoiding the white pith; reserve the remaining orange. Peel and small dice the parsnip and onion. Small dice the celery. Pick the parsley, sage and thyme leaves off the stems; discard the stems. Roughly chop the sage, thyme and all but a few parsley leaves (reserve the whole parsley for garnish). Roughly chop the walnuts.

2 Make the orange supremes:

Cut away and discard the remaining white pith of the orange. Cut out the segments (or supremes) from between the membranes; place them in a small bowl. Squeeze the juice from the membranes into a separate bowl; discard the membranes. To the bowl of supremes, add half the thyme and 1 teaspoon olive oil; toss gently to coat and season with salt and pepper to taste.

3 Candy the orange peel & toast the bread cubes:

Place the bread cubes on a sheet pan. Bake 5 to 6 minutes, or until browned and crunchy. Transfer the toasted bread to a large bowl and wipe off the baking sheet. Place the sugar on a plate. Completely coat the orange peel strips in the sugar. Transfer the coated strips to the baking sheet. Bake 3 to 5 minutes, or until slightly browned. (Watch these closely as they can burn easily.) Remove from the oven; immediately flip the orange peels over to prevent sticking. Let cool.

4 Start the stuffing:

While the bread cubes toast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, parsnip, celery and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Stir in the sage, thyme and chopped parsley. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through.

5 Finish the stuffing:

Stir the toasted bread cubes, cranberries, walnuts, reserved orange juice and 1 cup of water into the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes or until the liquid is absorbed. Transfer the stuffing to a baking dish and cover tightly with aluminum foil. Bake 9 to 11 minutes, then uncover and bake 9 to 11 minutes longer, or until browned and crisped on the top.

6 Cook the salmon & plate your dish:

While the stuffing bakes, season the salmon with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skinless side down first. Cook 4 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Divide the stuffing and salmon between the plates. Top each salmon fillet with the orange supremes and strips of candied orange peel. Garnish with the whole parsley leaves. Enjoy!