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.
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
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

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
17 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 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.
CLICK FOR RECIPE CARD

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

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 chops
2 Cook & slice the pork chops

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

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 chops

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 chops
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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