Salmon & Chicken Meal Prep Bundle

Salmon & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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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

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Salmon & Chicken Meal Prep Bundle
Title
  • 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
Cook & finish the rice
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.

Roast & slice the chicken
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.

Roast the fish
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.

Prepare the remaining ingredients
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. 

Cook & finish the pasta
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.

Cook the remaining vegetables
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.

Make the Spicy Mascarpone
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.

Make the Sesame-Soy Glaze
8 Make the Sesame-Soy Glaze

Combine the soy glaze, sesame oil, and vinegar.

Make the Date-Romesco Sauce
9 Make the Date-Romesco Sauce

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

Make the Honey-Peanut Sauce
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.

Assemble & Store the Oregano-Roasted Salmon
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.

Assemble & Store the Sesame-Soy Glazed Salmon
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.

Assemble & Store the Spanish Chicken & Veggie Pasta
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.

Assemble & Store the Honey-Peanut Chicken
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.

Finish & Serve the Oregano-Roasted Salmon
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.

Finish & Serve the Sesame-Soy Glazed Salmon
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.

Finish & Serve the Spanish Chicken & Veggie Pasta
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.

Finish & Serve the Honey-Peanut Chicken
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.

Tips from Home Chefs

About Blue Apron

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 & finish the rice
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.

Roast & slice the chicken
Roast the fish
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. 

Prepare the remaining ingredients
Cook & finish the pasta
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.

Cook the remaining vegetables
Make the Spicy Mascarpone
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.

Make the Sesame-Soy Glaze
Make the Date-Romesco Sauce
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.

Make the Honey-Peanut Sauce
Assemble & Store the Oregano-Roasted Salmon
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.

Assemble & Store the Sesame-Soy Glazed Salmon
Assemble & Store the Spanish Chicken & Veggie Pasta
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.

Assemble & Store the Honey-Peanut Chicken
Finish & Serve the Oregano-Roasted Salmon
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.

Finish & Serve the Sesame-Soy Glazed Salmon
Finish & Serve the Spanish Chicken & Veggie Pasta
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.

Finish & Serve the Honey-Peanut Chicken