Pork Chops & Salmon Meal Prep Bundle

Pork Chops & Salmon

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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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

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
Mexican Pork & Spinach Salad with Nectarine & Guacamole Dressing
9 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
Spanish-Spiced Pork with Veggie Quinoa & Romesco Yogurt
14 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Oregano Salmon & Nectarine Salad with Roasted Pepper Pesto
13 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
Roasted Salmon & Quinoa with Spicy Green Goddess Dressing
18 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Pork Chops & Salmon Meal Prep Bundle
Title
  • 5 oz Baby Spinach
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Roasted Pistachios
  • 1½ oz Feta Cheese
  • 1 bunch Mint
  • 4 Boneless, Center-Cut Pork Chops
  • 4 Skin-On Salmon Fillets
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Snow Peas
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 1 Tbsp Red Wine Vinegar
  • 1 cup Tricolor Quinoa
  • 2 Zucchini
  • 2 Bell Peppers
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 Nectarine
  • ¼ cup Guacamole
  • 2 Tbsps Fromage Blanc
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • ⅓ cup Basil Pesto
  • 1 oz Sliced Roasted Red Peppers
  • 3 Tbsps Green Goddess Dressing
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
Cook the quinoa
1 Cook the quinoa

Place an oven rack in the center of the oven; preheat 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 quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Cook & slice the pork
2 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Spanish spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 145°F.

Roast the fish
3 Roast the fish

Line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil; turn to coat. Season 2 fish fillets on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Arrange in an even layer, skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* 

*An instant-read thermometer should register 145°F.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Thinly slice the scallions. Halve the tomatoes. Halve and pit the nectarine; cut into 1/4-inch-wide wedges. In a large bowl, combine the sliced scallions, halved tomatoes, nectarine wedges, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

Blanch & shock the snow peas
5 Blanch & shock the snow peas

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the snow peas to the pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and immediately transfer the cooked snow peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of marinated nectarine and tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the quinoa
6 Cook the remaining vegetables & finish the quinoa

Meanwhile, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic, diced onion, and sliced bell peppers; season with salt and pepper. Cook stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the bowl of cooked quinoa; add a drizzle of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Guacamole Dressing
7 Make the Guacamole Dressing

Combine the guacamole, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Romesco Yogurt
8 Make the Romesco Yogurt

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

Make the Roasted Pepper Pesto
9 Make the Roasted Pepper Pesto

Roughly chop the roasted peppers. Combine the chopped peppers and pesto. Taste, then season with salt and pepper if desired.

Make the Spicy Green Goddess Dressing
10 Make the Spicy Green Goddess Dressing

Combine the dressing and as much of the red pepper flakes 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 Mexican Pork & Spinach Salad
11 Assemble & Store the Mexican Pork & Spinach Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated nectarine and vegetables

• 1 sliced Mexican-spiced pork chop

Transfer the guacamole dressing to 2 small containers.

Assemble & Store the Spanish-Spiced Pork
12 Assemble & Store the Spanish-Spiced Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced Spanish-spiced pork chop

Transfer the romesco yogurt to 2 small containers.

Assemble & Store the Oregano Salmon & Nectarine Salad
13 Assemble & Store the Oregano Salmon & Nectarine Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated nectarine and vegetables

• 1 oregano-roasted fish fillet

Transfer the roasted pepper pesto to 2 small containers.

Assemble & Store the Roasted Salmon & Quinoa
14 Assemble & Store the Roasted Salmon & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 weeknight hero-roasted fish fillet

Transfer the spicy green goddess dressing to 2 small containers.

Finish & Serve the Mexican Pork & Spinach Salad
15 Finish & Serve the Mexican Pork & Spinach Salad

Makes 2 servings:

Wash and dry half the spinach. Roughly chop the pepitas. Top the spinach with the finished pork and marinated nectarine and vegetables. Garnish each serving with the guacamole dressing and chopped pepitas.

Finish & Serve the Spanish-Spiced Pork
16 Finish & Serve the Spanish-Spiced Pork

Makes 2 servings:

Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco yogurt and almonds.

Finish & Serve the Oregano Salmon & Nectarine Salad
17 Finish & Serve the Oregano Salmon & Nectarine Salad

Makes 2 servings:

Wash and dry the remaining spinach. Roughly chop the pistachios. Top the spinach with the finished fish and marinated nectarine and vegetables. Garnish each serving with the roasted pepper pesto and chopped pistachios.

Finish & Serve the Roasted Salmon & Quinoa
18 Finish & Serve the Roasted Salmon & Quinoa

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing, mint leaves (tearing just before adding) and cheese (crumbling before adding).

Tips from Home Chefs

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Cook the quinoa
1 Cook the quinoa

Place an oven rack in the center of the oven; preheat 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 quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

2 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Spanish spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 145°F.

Cook & slice the pork
Roast the fish
3 Roast the fish

Line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil; turn to coat. Season 2 fish fillets on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Arrange in an even layer, skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* 

*An instant-read thermometer should register 145°F.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Thinly slice the scallions. Halve the tomatoes. Halve and pit the nectarine; cut into 1/4-inch-wide wedges. In a large bowl, combine the sliced scallions, halved tomatoes, nectarine wedges, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

Prepare the remaining ingredients
Blanch & shock the snow peas
5 Blanch & shock the snow peas

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the snow peas to the pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and immediately transfer the cooked snow peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of marinated nectarine and tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

6 Cook the remaining vegetables & finish the quinoa

Meanwhile, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic, diced onion, and sliced bell peppers; season with salt and pepper. Cook stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the bowl of cooked quinoa; add a drizzle of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the quinoa
Make the Guacamole Dressing
7 Make the Guacamole Dressing

Combine the guacamole, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

8 Make the Romesco Yogurt

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

Make the Romesco Yogurt
Make the Roasted Pepper Pesto
9 Make the Roasted Pepper Pesto

Roughly chop the roasted peppers. Combine the chopped peppers and pesto. Taste, then season with salt and pepper if desired.

10 Make the Spicy Green Goddess Dressing

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

Make the Spicy Green Goddess Dressing
Assemble & Store the Mexican Pork & Spinach Salad
11 Assemble & Store the Mexican Pork & Spinach Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated nectarine and vegetables

• 1 sliced Mexican-spiced pork chop

Transfer the guacamole dressing to 2 small containers.

12 Assemble & Store the Spanish-Spiced Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced Spanish-spiced pork chop

Transfer the romesco yogurt to 2 small containers.

Assemble & Store the Spanish-Spiced Pork
Assemble & Store the Oregano Salmon & Nectarine Salad
13 Assemble & Store the Oregano Salmon & Nectarine Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated nectarine and vegetables

• 1 oregano-roasted fish fillet

Transfer the roasted pepper pesto to 2 small containers.

14 Assemble & Store the Roasted Salmon & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 weeknight hero-roasted fish fillet

Transfer the spicy green goddess dressing to 2 small containers.

Assemble & Store the Roasted Salmon & Quinoa
Finish & Serve the Mexican Pork & Spinach Salad
15 Finish & Serve the Mexican Pork & Spinach Salad

Makes 2 servings:

Wash and dry half the spinach. Roughly chop the pepitas. Top the spinach with the finished pork and marinated nectarine and vegetables. Garnish each serving with the guacamole dressing and chopped pepitas.

16 Finish & Serve the Spanish-Spiced Pork

Makes 2 servings:

Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco yogurt and almonds.

Finish & Serve the Spanish-Spiced Pork
Finish & Serve the Oregano Salmon & Nectarine Salad
17 Finish & Serve the Oregano Salmon & Nectarine Salad

Makes 2 servings:

Wash and dry the remaining spinach. Roughly chop the pistachios. Top the spinach with the finished fish and marinated nectarine and vegetables. Garnish each serving with the roasted pepper pesto and chopped pistachios.

18 Finish & Serve the Roasted Salmon & Quinoa

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing, mint leaves (tearing just before adding) and cheese (crumbling before adding).

Finish & Serve the Roasted Salmon & Quinoa
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