Salmon & Lemon Bucatini

with Brussels Sprouts & Toasted Breadcrumbs

20 MIN

2 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

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

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

This pasta dish highlights a deliciously well-balanced flavor pairing: rich, buttery salmon and earthy Brussels sprouts. Our chewy bucatini pasta features flaked, pan-seared salmon fillets and Brussels sprout leaves sautéed with aromatic shallot and garlic. To accompany these sophisticated flavors, we’re making an easy, gourmet sauce using luscious, silky crème fraîche, a little butter and lemon juice. A crunchy toasted breadcrumb garnish completes this impressive seasonal dinner.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Skin-On Salmon Fillets
6 oz Bucatini Pasta
3 oz Brussels Sprouts
3 cloves Garlic
1 Lemon
2 Tbsps Butter
2 Tbsps Crème Fraîche
1 Shallot
¼ cup Panko Breadcrumbs

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Peel and mince the garlic. Peel and thinly slice the shallot. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta thoroughly. Set aside in a warm place.

3 Toast the breadcrumbs:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 2 minutes, or until golden brown; remove from heat and season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

4 Cook & flake the salmon:

While the pasta continues to cook, pat the salmon dry with paper towels; season the skinless sides with salt and pepper. In the pan used to toast the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a bowl. Using a fork, flake into small pieces; discard the skin. Wipe out the pan.

5 Cook the vegetables:

In the pan used to cook the salmon, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot, garlic and Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the shallot and garlic have softened and the Brussels sprouts are bright green.

6 Finish the pasta & serve your dish:

To the pan of vegetables, add the cooked pasta, flaked salmon, butter, crème fraîche, lemon zest, half the reserved pasta cooking water and the juice of all 4 lemon wedges; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the toasted breadcrumbs. Enjoy!