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Salmon Piccata

with Orzo & Broccoli

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We're making a traditional piccata tonight, a simple Italian sauce that combines briny capers, rich butter and tangy lemon juice. It creates a deliciously bright accent for our crispy-skinned salmon fillets. A bed of orzo (a variety of pasta with a rice-like shape) tossed with tender broccoli and a bit of smooth crème fraîche comes together with the salmon for the perfect, wholesome bite.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Using a peeler, remove the yellow 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. Roughly chop the almonds.

Cook the broccoli:
2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add 1/4 cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Start the salmon:
4 Start the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the salmon fillets.

Make the sauce & finish the salmon:
5 Make the sauce & finish the salmon:

Add the butter, capers and the juice of 2 lemon wedges to the pan. Cook, occasionally spooning the sauce over the salmon fillets, 1 to 2 minutes, or until the salmon is cooked to your desired degree of doneness. Turn off the heat and stir in the juice of the remaining lemon wedges.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked broccoli, lemon zest, crème fraîche and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the finished salmon fillets and sauce. Garnish with the almonds. 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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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Using a peeler, remove the yellow 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. Roughly chop the almonds.

2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add 1/4 cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the broccoli:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

4 Start the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the salmon fillets.

Start the salmon:
Make the sauce & finish the salmon:
5 Make the sauce & finish the salmon:

Add the butter, capers and the juice of 2 lemon wedges to the pan. Cook, occasionally spooning the sauce over the salmon fillets, 1 to 2 minutes, or until the salmon is cooked to your desired degree of doneness. Turn off the heat and stir in the juice of the remaining lemon wedges.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked broccoli, lemon zest, crème fraîche and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the finished salmon fillets and sauce. Garnish with the almonds. Enjoy!

Finish the pasta & serve your dish: