Salmon & Pork Meal Prep Bundle

Salmon & Pork

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
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

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 48g or less of net carbs per serving.

This week's meals are:
Oregano Salmon & Romesco Barley with Olives & Marinated Feta
14 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Spicy Maple-Mustard Salmon with Roasted Vegetables & Parsley
10 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Spanish Pork & Veggie Barley with Red Pepper Tzatziki
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
11 purple SmartPoints® per serving
Italian Pork & Roasted Veggies with Creamy Salsa Verde
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

Get Cooking

Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Salmon & Pork Meal Prep Bundle
Title
  • 1 bunch Mint
  • 1 oz Castelvetrano Olives
  • ½ oz Sweety Drop Peppers
  • 1 bunch Parsley
  • ½ oz Pickled Peppadew Peppers
  • 4 Skin-On Salmon Fillets
  • 4 Boneless, Center-Cut Pork Chops
  • ¾ cup Pearled Barley
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 3 Tbsps Golden Raisins
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • ½ lb Grape Tomatoes
  • 2 Bell Peppers
  • 5 oz Baby Spinach
  • 1 Lemon
  • ½ lb Diced Butternut Squash
  • 1 Red Onion
  • ½ lb Broccoli
  • 1½ oz Feta Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1½ Tbsps Spicy Maple Syrup
  • 1 Tbsp Dijonnaise
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Sliced Roasted Red Peppers
  • ½ cup Plain Nonfat Greek Yogurt
  • ⅓ cup Salsa Verde
Cook & dress the barley
1 Cook & dress the barley

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot of water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the romesco sauce and raisins. Stir to combine. Taste, then season with salt and pepper if desired. 

Roast the fish
2 Roast the fish

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels; season 2 fish fillets on both sides with salt, pepper, and the oregano. Season the remaining fish fillets on both sides with salt, pepper and enough of the weeknight hero spice blend to coat. Transfer to a sheet pan, skin side down. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

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

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1/4-inch-wide wedges, keeping the layers in tact. Halve the tomatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Quarter and deseed the lemon

Roast the vegetables
4 Roast the vegetables

Transfer the squash, broccoli florets, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & slice the pork
5 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Spanish spice blend to coat. Season the remaining pork chops with salt, pepper and the Italian seasoning. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Wipe out the pan.

Cook the remaining vegetables & finish the barley
6 Cook the remaining vegetables & finish the barley

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to the pot of dressed barley. Add the spinach, the juice of 2 lemon wedges (reserving the remaining wedges for the sauce), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Marinated Feta
7 Make the Marinated Feta

Combine the cheese (crumbling before adding), the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Spicy Maple-Mustard Sauce
8 Make the Spicy Maple-Mustard Sauce

Combine the spicy maple syrup and dijonnaise. Taste, then season with salt and pepper if desired. 

Make the Red Pepper Tzatziki
9 Make the Red Pepper Tzatziki

Roughly chop the roasted red peppers. Combine the tzatziki and chopped peppers. Taste, then season with salt and pepper if desired.

Make the Creamy Salsa Verde
10 Make the Creamy Salsa Verde

Combine the salsa verde and yogurt. Taste, then season with salt and pepper if desired.

Assemble & Store the Oregano Salmon & Romesco Barley
11 Assemble & Store the Oregano Salmon & Romesco Barley

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1 oregano-roasted fish fillet

Transfer the marinated feta to 2 small containers.

Assemble & Store the Spicy Maple-Mustard Salmon
12 Assemble & Store the Spicy Maple-Mustard Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 roasted weeknight hero-spiced fish fillet

Transfer the spicy maple-mustard sauce to 2 small containers.

Assemble & Store the Spanish Pork & Vegetable Barley
13 Assemble & Store the Spanish Pork & Vegetable Barley

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1 sliced Spanish-spiced pork chop

Transfer the red pepper tzatziki to 2 small containers.

Assemble & Store the Italian Pork & Roasted Veggies
14 Assemble & Store the Italian Pork & Roasted Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Italian-seasoned pork chop

Transfer the creamy salsa verde to 2 small containers.

Finish & Serve the Oregano Salmon & Romesco Barley
15 Finish & Serve the Oregano Salmon & Romesco Barley

Pit and roughly chop the olives. Heat the finished fish and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and chopped olives.

Finish & Serve the Spicy Maple-Mustard Salmon
16 Finish & Serve the Spicy Maple-Mustard Salmon

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy maple-mustard sauce, chopped parsley, and sweety drop peppers

Finish & Serve the Spanish Pork & Vegetable Barley
17 Finish & Serve the Spanish Pork & Vegetable Barley

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper tzatziki and mint leaves (tearing just before adding).

Finish & Serve the Italian Pork & Roasted Veggies
18 Finish & Serve the Italian Pork & Roasted Veggies

Roughly chop the peppadew peppers. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and chopped peppers

Tips from Home Chefs

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Cook & dress the barley
1 Cook & dress the barley

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot of water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the romesco sauce and raisins. Stir to combine. Taste, then season with salt and pepper if desired. 

2 Roast the fish

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels; season 2 fish fillets on both sides with salt, pepper, and the oregano. Season the remaining fish fillets on both sides with salt, pepper and enough of the weeknight hero spice blend to coat. Transfer to a sheet pan, skin side down. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

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

Roast the fish
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1/4-inch-wide wedges, keeping the layers in tact. Halve the tomatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Quarter and deseed the lemon

4 Roast the vegetables

Transfer the squash, broccoli florets, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables
Cook & slice the pork
5 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Spanish spice blend to coat. Season the remaining pork chops with salt, pepper and the Italian seasoning. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Wipe out the pan.

6 Cook the remaining vegetables & finish the barley

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to the pot of dressed barley. Add the spinach, the juice of 2 lemon wedges (reserving the remaining wedges for the sauce), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the barley
Make the Marinated Feta
7 Make the Marinated Feta

Combine the cheese (crumbling before adding), the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

8 Make the Spicy Maple-Mustard Sauce

Combine the spicy maple syrup and dijonnaise. Taste, then season with salt and pepper if desired. 

Make the Spicy Maple-Mustard Sauce
Make the Red Pepper Tzatziki
9 Make the Red Pepper Tzatziki

Roughly chop the roasted red peppers. Combine the tzatziki and chopped peppers. Taste, then season with salt and pepper if desired.

10 Make the Creamy Salsa Verde

Combine the salsa verde and yogurt. Taste, then season with salt and pepper if desired.

Make the Creamy Salsa Verde
Assemble & Store the Oregano Salmon & Romesco Barley
11 Assemble & Store the Oregano Salmon & Romesco Barley

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1 oregano-roasted fish fillet

Transfer the marinated feta to 2 small containers.

12 Assemble & Store the Spicy Maple-Mustard Salmon

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 roasted weeknight hero-spiced fish fillet

Transfer the spicy maple-mustard sauce to 2 small containers.

Assemble & Store the Spicy Maple-Mustard Salmon
Assemble & Store the Spanish Pork & Vegetable Barley
13 Assemble & Store the Spanish Pork & Vegetable Barley

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1 sliced Spanish-spiced pork chop

Transfer the red pepper tzatziki to 2 small containers.

14 Assemble & Store the Italian Pork & Roasted Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Italian-seasoned pork chop

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Italian Pork & Roasted Veggies
Finish & Serve the Oregano Salmon & Romesco Barley
15 Finish & Serve the Oregano Salmon & Romesco Barley

Pit and roughly chop the olives. Heat the finished fish and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and chopped olives.

16 Finish & Serve the Spicy Maple-Mustard Salmon

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy maple-mustard sauce, chopped parsley, and sweety drop peppers

Finish & Serve the Spicy Maple-Mustard Salmon
Finish & Serve the Spanish Pork & Vegetable Barley
17 Finish & Serve the Spanish Pork & Vegetable Barley

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper tzatziki and mint leaves (tearing just before adding).

18 Finish & Serve the Italian Pork & Roasted Veggies

Roughly chop the peppadew peppers. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and chopped peppers

Finish & Serve the Italian Pork & Roasted Veggies
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