Pescatarian with Roasted Salmon & Tilapia

Pescatarian

with Roasted Salmon & Tilapia

Group Created with Sketch. 95 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    8 Servings
  • icon-nutrition Created with Sketch. Est. 980 Cals/serving
  • View All
    Nutrition Label
    Download

These recipes include fish or seafood, as well as other protein sources like eggs and tofu, and are accompanied by sides like veggies and rice.

This week's meals are:
• Smoky Salmon & Collard Green Rice with Maple-Mustard Sauce
• Roasted Salmon & Couscous with Spiced Tzatziki
• Curry-Roasted Tilapia with Couscous & Creamy Cilantro Sauce
• Southern-Style Tilapia & Rice with Creamy Pickle Relish

Get Cooking
fresh
ingredients
Pescatarian with Roasted Salmon & Tilapia
Title
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ¼ cup Roasted Walnuts
  • ⅓ cup Crispy Onions
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Pitted Niçoise Olives
  • ½ lb Grape Tomatoes
  • ¾ lb Carrots
  • 1½ Tbsps Golden Raisins
  • 1 cup Yellow Couscous
  • 1 bunch Collard Greens
  • 1 Fennel Bulb
  • 1 Apple
  • 1⅛ cups Brown Rice
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Vadouvan Curry Powder
  • 1 Red Onion
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 4 Tilapia Fillets
  • 4 Skin-On Salmon Fillets
  • ¼ cup Barbecue Sauce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Creamy Mustard Sauce
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Hot Sauce
  • ¼ cup Cilantro Sauce
  • ¼ cup Labneh Cheese
  • 1½ Tbsps Maple Syrup
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl.

Roast the salmon:
2 Roast the salmon:

Meanwhile, line 2 sheet pans with foil. Pat the salmon dry with paper towels. Transfer to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned salmon fillets with the smoky spice blend. Arrange skin-side down.Roast 15 to 17 minutes, or until lightly browned and cooked through.* Remove from  the oven. 

An instant-read thermometer should register 145°F.

Roast the tilapia:
3 Roast the tilapia:

Meanwhile, pat the tilapia dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned tilapia fillets with the curry powder. Evenly coat the remaining tilapia fillets with the barbecue sauce. Roast 7 to 9 minutes, or until lightly browned and cooked through.* Remove from  the oven.

An instant-read thermometer should register 145°F.

Cook the couscous:
4 Cook the couscous:

In the same pot, combine the couscous, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Drizzle with olive oil. Fluff with a fork.

Prepare the ingredients:
5 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard any stems from the fennel; halve, core, and medium dice the bulb. Separate the collard green leaves from the stems; discard the stems and thinly slice the leaves. Quarter, core, and medium dice the apple. Halve, peel, and medium dice the onion. Peel the carrots and thinly slice crosswise. Halve the tomatoes

Cook the collard greens & finish the rice:
6 Cook the collard greens & finish the rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced fennel; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as it may splatter). Cook, stirring occasionally,  4 to 5 minutes, or until the water has cooked off. Add the diced apple and vinegar. Cook, stirring occasionally, 1 to 2 minutes, or until the apple is slightly softened. Transfer to the bowl of cooked rice; drizzle with olive oil. Stir to combine. 

Cook the remaining vegetables & finish the couscous:
7 Cook the remaining vegetables & finish the couscous:

Wipe out the pan used to cook the collard greens.In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the  diced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the pot of cooked couscous. Drizzle with olive oil; stir to combine. Taste, then season with salt and pepper if desired. 

Make the Maple-Mustard Sauce:
8 Make the Maple-Mustard Sauce:

Combine the creamy mustard sauce, maple syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spiced Tzatziki:
9 Make the Spiced Tzatziki:

Combine the tzatziki, up to half the za’atar (you will have extra), and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Cilantro Sauce:
10 Make the Creamy Cilantro Sauce:

Combine the cilantro sauce, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Creamy Pickle Relish:
11 Make the Creamy Pickle Relish:

Combine the ranch dressing, pickle relish, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Assemble & Store the Smoky Salmon & Collard Green Rice:
12 Assemble & Store the Smoky Salmon & Collard Green Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 smoky salmon fillet

Transfer the maple-mustard sauce to 2 small containers.

Assemble & Store the Roasted Salmon & Couscous:
13 Assemble & Store the Roasted Salmon & Couscous:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 roasted salmon fillet

Transfer the spiced tzatziki to 2 small containers.

Assemble & Store the Curry-Roasted Tilapia:
14 Assemble & Store the Curry-Roasted Tilapia:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 curry tilapia fillet

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Southern-Style Tilapia & Rice:
15 Assemble & Store the Southern-Style Tilapia & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 BBQ tilapia fillet

Transfer the creamy pickle relish to 2 small containers.

Finish & Serve the Smoky Salmon & Collard Green Rice:
16 Finish & Serve the Smoky Salmon & Collard Green Rice:

Makes 2 servings:

Roughly chop the walnuts. Heat the finished salmon and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple-mustard sauce and chopped walnuts.

Finish & Serve the Roasted Salmon & Couscous:
17 Finish & Serve the Roasted Salmon & Couscous:

Makes 2 servings:

Roughly chop the olives. Heat the finished salmon and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced tzatziki and chopped olives

Finish & Serve the Curry-Roasted Tilapia:
18 Finish & Serve the Curry-Roasted Tilapia:

Makes 2 servings:

Heat the finished tilapia and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and almonds.

Finish & Serve the Southern-Style Tilapia & Rice:
19 Finish & Serve the Southern-Style Tilapia & Rice:

Makes 2 servings:

Heat the finished tilapia and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pickle relish and crispy onions.

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl.

2 Roast the salmon:

Meanwhile, line 2 sheet pans with foil. Pat the salmon dry with paper towels. Transfer to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned salmon fillets with the smoky spice blend. Arrange skin-side down.Roast 15 to 17 minutes, or until lightly browned and cooked through.* Remove from  the oven. 

An instant-read thermometer should register 145°F.

Roast the salmon:
Roast the tilapia:
3 Roast the tilapia:

Meanwhile, pat the tilapia dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned tilapia fillets with the curry powder. Evenly coat the remaining tilapia fillets with the barbecue sauce. Roast 7 to 9 minutes, or until lightly browned and cooked through.* Remove from  the oven.

An instant-read thermometer should register 145°F.

4 Cook the couscous:

In the same pot, combine the couscous, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Drizzle with olive oil. Fluff with a fork.

Cook the couscous:
Prepare the ingredients:
5 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard any stems from the fennel; halve, core, and medium dice the bulb. Separate the collard green leaves from the stems; discard the stems and thinly slice the leaves. Quarter, core, and medium dice the apple. Halve, peel, and medium dice the onion. Peel the carrots and thinly slice crosswise. Halve the tomatoes

6 Cook the collard greens & finish the rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced fennel; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as it may splatter). Cook, stirring occasionally,  4 to 5 minutes, or until the water has cooked off. Add the diced apple and vinegar. Cook, stirring occasionally, 1 to 2 minutes, or until the apple is slightly softened. Transfer to the bowl of cooked rice; drizzle with olive oil. Stir to combine. 

Cook the collard greens & finish the rice:
Cook the remaining vegetables & finish the couscous:
7 Cook the remaining vegetables & finish the couscous:

Wipe out the pan used to cook the collard greens.In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the  diced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the pot of cooked couscous. Drizzle with olive oil; stir to combine. Taste, then season with salt and pepper if desired. 

8 Make the Maple-Mustard Sauce:

Combine the creamy mustard sauce, maple syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Maple-Mustard Sauce:
Make the Spiced Tzatziki:
9 Make the Spiced Tzatziki:

Combine the tzatziki, up to half the za’atar (you will have extra), and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Creamy Cilantro Sauce:

Combine the cilantro sauce, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Creamy Cilantro Sauce:
Make the Creamy Pickle Relish:
11 Make the Creamy Pickle Relish:

Combine the ranch dressing, pickle relish, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

12 Assemble & Store the Smoky Salmon & Collard Green Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 smoky salmon fillet

Transfer the maple-mustard sauce to 2 small containers.

Assemble & Store the Smoky Salmon & Collard Green Rice:
Assemble & Store the Roasted Salmon & Couscous:
13 Assemble & Store the Roasted Salmon & Couscous:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 roasted salmon fillet

Transfer the spiced tzatziki to 2 small containers.

14 Assemble & Store the Curry-Roasted Tilapia:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished couscous

• 1 curry tilapia fillet

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Curry-Roasted Tilapia:
Assemble & Store the Southern-Style Tilapia & Rice:
15 Assemble & Store the Southern-Style Tilapia & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 BBQ tilapia fillet

Transfer the creamy pickle relish to 2 small containers.

16 Finish & Serve the Smoky Salmon & Collard Green Rice:

Makes 2 servings:

Roughly chop the walnuts. Heat the finished salmon and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple-mustard sauce and chopped walnuts.

Finish & Serve the Smoky Salmon & Collard Green Rice:
Finish & Serve the Roasted Salmon & Couscous:
17 Finish & Serve the Roasted Salmon & Couscous:

Makes 2 servings:

Roughly chop the olives. Heat the finished salmon and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced tzatziki and chopped olives

18 Finish & Serve the Curry-Roasted Tilapia:

Makes 2 servings:

Heat the finished tilapia and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and almonds.

Finish & Serve the Curry-Roasted Tilapia:
Finish & Serve the Southern-Style Tilapia & Rice:
19 Finish & Serve the Southern-Style Tilapia & Rice:

Makes 2 servings:

Heat the finished tilapia and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pickle relish and crispy onions.