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Salmon & Dukkah-Spiced Vegetables

with Orange & Endive

Whole30®
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. We’re partnering with Whole30® to bring you the seventh of eight weeks of delicious recipes. Egyptian dukkah seasoning adds warm, herby flavor to sweet potatoes and carrots, which you’ll roast and toss with crisp endive and juicy orange.

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Salmon & Dukkah-Spiced Vegetables with Orange & Endive
Title
tried-and-true
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step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel and medium dice the carrots. Place the diced sweet potatoes and carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah seasoning; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Set aside to cool for at least 5 minutes.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, cut off and discard the root end of the endive; roughly chop. Peel and medium dice the orange.

Make the dressing:
3 Make the dressing:

While the vegetables continue to roast, in a bowl, whisk together the vinegar and 1 tablespoon of olive oil. Season with salt and pepper to taste.

Cook the fish:
4 Cook the fish:

While the vegetables continue to roast, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Transfer to a plate. Cover with aluminum foil to keep warm.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of cooled vegetables, add the chopped endive, diced orange, and dressing; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the cooked fish with the salad. Top the fish with a drizzle of olive oil. Enjoy!

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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.

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel and medium dice the carrots. Place the diced sweet potatoes and carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah seasoning; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Set aside to cool for at least 5 minutes.

2 Prepare the remaining ingredients:

While the vegetables roast, cut off and discard the root end of the endive; roughly chop. Peel and medium dice the orange.

Prepare the remaining ingredients:
Make the dressing:
3 Make the dressing:

While the vegetables continue to roast, in a bowl, whisk together the vinegar and 1 tablespoon of olive oil. Season with salt and pepper to taste.

4 Cook the fish:

While the vegetables continue to roast, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Transfer to a plate. Cover with aluminum foil to keep warm.

Cook the fish:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of cooled vegetables, add the chopped endive, diced orange, and dressing; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the cooked fish with the salad. Top the fish with a drizzle of olive oil. Enjoy!