Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Paprika-Spiced Salmon

with Sautéed Kale & Roasted Potatoes

Paprika-Spiced Salmon with Sautéed Kale & Roasted Potatoes
Cook Time
20-30mins
Makes
4 Servings
Nutrition
Group 2
Est. 590 calories

Tonight's dish is inspired by classic steakhouse fare. Our salmon gets a smoky-sweet lift from two kinds of paprika and a bit of brown sugar (which caramelizes as the fish sears). On the side, we're serving roasted Yukon Gold potatoes and sautéed kale. Adding in a bit of butter and cheese lends delicious richness to the tender greens, garnished with roasted almonds for a touch of crunch.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; finely chop the leaves. Roughly chop the almonds.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Start the kale:
3 Start the kale:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale is slightly wilted. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off.

Finish the kale:
4 Finish the kale:

Add the butter and 2 tablespoons of water to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the cheese. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Cook the salmon:
5 Cook the salmon:

While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Season the skinless side of each fillet with the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked to your desired degree of doneness. Turn off the heat.

Serve your dish:
6 Serve your dish:

Divide the cooked salmon fillets, finished kale, and roasted potatoes among 4 dishes. Garnish the kale with the almonds. Garnish the potatoes with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; finely chop the leaves. Roughly chop the almonds.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Start the kale:
3 Start the kale:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale is slightly wilted. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off.

4 Finish the kale:

Add the butter and 2 tablespoons of water to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the cheese. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Finish the kale:
Cook the salmon:
5 Cook the salmon:

While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Season the skinless side of each fillet with the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked to your desired degree of doneness. Turn off the heat.

6 Serve your dish:

Divide the cooked salmon fillets, finished kale, and roasted potatoes among 4 dishes. Garnish the kale with the almonds. Garnish the potatoes with the green tops of the scallions. Enjoy!

Serve your dish: