We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Salmon & Lemon Labneh
with Freekeh, Kale & Dates
55 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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 the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 600 Cals/serving
-
Tonight's elegant meal pairs hearty salmon fillets with a gourmet grain salad. We're tossing freekeh—a nutty grain made from durum wheat—with an earthy, sweet sauté of kale, dates and garlic. Dollops of labneh (a type of cheese made from thick, strained yogurt) seasoned with lemon juice make for a bright, creamy finish.
Get Cooking
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
- ½ cup Cracked Freekeh
- 3 cloves Garlic
- 1 Lemon
- 1 bunch Kale
- 1 oz Medjool Dates
- ¼ cup Labneh Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the kale stems; finely chop the leaves. Pit and roughly chop the dates. 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.
3
Cook the kale:
While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the dates and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted 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.
4
Make the lemon labneh:
While the kale cooks, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper to taste.
5
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 5 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Transfer to a plate.
6
Finish the freekeh & plate your dish:
To the pot of cooked freekeh, add the cooked kale, lemon zest and the juice of the remaining lemon wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with the lemon labneh. Enjoy!
1
Cook the freekeh:
Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the kale stems; finely chop the leaves. Pit and roughly chop the dates. 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.
3
Cook the kale:
While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the dates and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted 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.
4
Make the lemon labneh:
While the kale cooks, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper to taste.
5
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 5 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Transfer to a plate.
6
Finish the freekeh & plate your dish:
To the pot of cooked freekeh, add the cooked kale, lemon zest and the juice of the remaining lemon wedges. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the finished freekeh between 2 dishes. Top with the cooked salmon fillets. Garnish the salmon with the lemon labneh. Enjoy!
Tips from Home Chefs
About Blue Apron
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 any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered