Pesto Salmon & Roasted Vegetables with Olives & Capers
Seamus Mullen

Pesto Salmon & Roasted Vegetables

with Olives & Capers

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
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 our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. For herbaceous finish, we’re topping this sheet pan salmon—roasted with fresh tomatoes, zucchini, and shallot—with verdant basil pesto.

Get Cooking

Wellness Details

Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pesto Salmon & Roasted Vegetables with Olives & Capers
Title
  • 2 10-Ounce Skin-On Salmon Fillets
  • ½ lb Grape Tomatoes
  • 1¼ lbs Golden Potatoes
  • 2 Zucchini
  • 1 Shallot
  • ⅓ cup Basil Pesto
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, cut the zucchini into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. Combine in a large bowl. Add the olives, capers, vinegar, and a drizzle of olive oil. Season with salt and pepper; toss to combine.

Roast the vegetables:
3 Roast the vegetables:

Place the seasoned vegetables on a separate sheet pan. Arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Roast the fish & serve your dish:
4 Roast the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; halve each fillet. Season on both sides with salt, pepper, and the remaining spice blend. Carefully place on top of the partially roasted vegetables, skin side down. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish and vegetables over the roasted potatoes. Drizzle with the pesto. Enjoy!

An instant-read thermometer should register 145°F

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

Pesto Salmon & Roasted Vegetables

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, cut the zucchini into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. Combine in a large bowl. Add the olives, capers, vinegar, and a drizzle of olive oil. Season with salt and pepper; toss to combine.

Prepare the remaining ingredients:
Roast the vegetables:
3 Roast the vegetables:

Place the seasoned vegetables on a separate sheet pan. Arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

4 Roast the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; halve each fillet. Season on both sides with salt, pepper, and the remaining spice blend. Carefully place on top of the partially roasted vegetables, skin side down. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish and vegetables over the roasted potatoes. Drizzle with the pesto. Enjoy!

An instant-read thermometer should register 145°F

Roast the fish & serve your dish: