Salmon & Chicken

Meal Prep Bundle

95 MIN

8 Servings

Wellness at Blue Apron

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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

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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

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30g Of Protein

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Wheat Free

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Reduced Sodium

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Vegan

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From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
Oregano-Roasted Salmon with Veggie Pasta & Spicy Mascarpone
Sesame-Soy Glazed Salmon with Rice & Sautéed Veggies
Spanish Chicken & Veggie Pasta with Date-Romesco Sauce
Honey-Peanut Chicken with Rice & Togarashi Vegetables
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tbsps Roasted Pistachios
1 tsp Black & White Sesame Seeds
3 Tbsps Roasted Cashews
2 Tbsps Sliced Roasted Almonds
1 bunch Parsley
3 Tbsps Roasted Peanuts
4 Skin-On Salmon Fillets
4 Boneless, Skinless Chicken Breasts
1 tsp Whole Dried Oregano
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
½ lb Orzo Pasta
½ lb Snow Peas
5 oz Baby Spinach
⅓ cup Salsa Verde
½ lb Grape Tomatoes
3 Tbsps Asian-Style Sautéed Aromatics
1 cup Long Grain White Rice
2 Zucchini
2 Bell Peppers
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 Yellow Onion
1½ tsps Calabrian Chile Paste
2 Tbsps Mascarpone Cheese
2 Tbsps Soy Glaze
1 Tbsp Sesame Oil
1 Tbsp Rice Vinegar
3 Tbsps Romesco Sauce (Contains Almonds)
2 tsps Date Syrup
1 Tbsp Smooth Peanut Butter Spread
1 Tbsp Honey
1 Tbsp Soy Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & finish the rice

Preheat the oven to 450°F. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl; add the sautéed aromatics and stir until combined. Rinse and wipe out the pot. Fill the same pot 3/4 of the way up with salted water; cover and heat to boiling on high.

2 Roast & slice the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Spanish spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

3 Roast the fish

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Season the remaining fish fillets with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the snow peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.

5 Cook & finish the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Add the halved peas. Continue to cook, stirring occasionally, 1 to 3 minutes, or until the pasta is tender and the peas are bright green. Turn off the heat. Drain thoroughly and transfer to a large bowl. Add the spinach, salsa verde, and seasoned tomatoes; stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

6 Cook the remaining vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer, Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion and sliced peppers; season with salt, pepper, and the togarashi. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

7 Make the Spicy Mascarpone

Combine the mascarpone, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

8 Make the Sesame-Soy Glaze

Combine the soy glaze, sesame oil, and vinegar.

9 Make the Date-Romesco Sauce

Combine the romesco sauce and date syrup. Season with salt and pepper.

10 Make the Honey-Peanut Sauce

Combine the peanut butter spread, honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

11 Assemble & Store the Oregano-Roasted Salmon

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 oregano-roasted fish fillet

Transfer the spicy mascarpone to 2 small containers.

12 Assemble & Store the Sesame-Soy Glazed Salmon

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice

• 1/4 cooked vegetables

• 1 plain fish fillet

Transfer the sesame-soy glaze to 2 small containers.

13 Assemble & Store the Spanish Chicken & Veggie Pasta

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 sliced Spanish-spiced chicken breast

Transfer the date-romesco sauce to 2 small containers.

14 Assemble & Store the Honey-Peanut Chicken

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished rice

• 1/4 cooked vegetables

• 1 sliced plain chicken breast

Transfer the honey-peanut sauce to 2 small containers.

15 Finish & Serve the Oregano-Roasted Salmon

Roughly chop the pistachios. Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy mascarpone and chopped pistachios.

16 Finish & Serve the Sesame-Soy Glazed Salmon

Roughly chop the cashews. Heat the finished fish, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame-soy glaze, chopped cashews, and sesame seeds.

17 Finish & Serve the Spanish Chicken & Veggie Pasta

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the date-romesco sauce, almonds, and chopped parsley.

18 Finish & Serve the Honey-Peanut Chicken

Roughly chop the peanuts. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-peanut sauce and chopped peanuts.