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Seared Salmon Salad

with English Peas, Arugula & Pink Lemon

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this bright and refreshing dish, we’re serving flaky salmon over a gorgeous, delightfully textural salad of seasonal vegetables. Tender peas, arugula and red potato find delicious contrast in crunchy radish and sunflower seeds. And for an elegant finishing touch, we’re garnishing the salmon with lightly marinated pink lemon—a specialty variety with a rosy hue.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Slice the potato into ¼-inch-thick rounds. Cut off and discard the peel and white pith of the lemon. Small dice the lemon, discarding the seeds; transfer to a bowl. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

Cook the potato & peas:
2 Cook the potato & peas:

Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Add the peas and cook 3 to 4 minutes, or until the potato is tender and the peas are bright green. Drain thoroughly and transfer to a large bowl.

Marinate the lemon:
3 Marinate the lemon:

While the potato cooks, season the lemon with salt and pepper to taste. Slowly stir in 2 tablespoons of olive oil until well combined. Set aside to marinate for at least 5 minutes.

Cook the salmon:
4 Cook the salmon:

While the lemon marinates, pat the salmon fillets dry with paper towels; season with salt, pepper and the spice blend on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Make the salad:
5 Make the salad:

Just before serving, add the arugula, sunflower seeds, radishes and vinegar to the bowl of cooked potato and peas. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the salad between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with a few spoonfuls of the marinated lemon. Enjoy!

Tips from Home Chefs

About Blue Apron

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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.

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Slice the potato into ¼-inch-thick rounds. Cut off and discard the peel and white pith of the lemon. Small dice the lemon, discarding the seeds; transfer to a bowl. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

2 Cook the potato & peas:

Add the potato to the pot of boiling water and cook 6 to 8 minutes, or until slightly tender when pierced with a fork. Add the peas and cook 3 to 4 minutes, or until the potato is tender and the peas are bright green. Drain thoroughly and transfer to a large bowl.

Cook the potato & peas:
Marinate the lemon:
3 Marinate the lemon:

While the potato cooks, season the lemon with salt and pepper to taste. Slowly stir in 2 tablespoons of olive oil until well combined. Set aside to marinate for at least 5 minutes.

4 Cook the salmon:

While the lemon marinates, pat the salmon fillets dry with paper towels; season with salt, pepper and the spice blend on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
5 Make the salad:

Just before serving, add the arugula, sunflower seeds, radishes and vinegar to the bowl of cooked potato and peas. Drizzle with olive oil and toss to combine; season with salt and pepper to taste.

6 Plate your dish:

Divide the salad between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with a few spoonfuls of the marinated lemon. Enjoy!

Plate your dish: