Smoky Salmon & Shallot-Date Sauce with Roasted Vegetable & Kale Salad

Smoky Salmon & Shallot-Date Sauce

with Roasted Vegetable & Kale Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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.

From the Test Kitchen

These flaky, seared salmon fillets are elevated by a coating of smoky spices (like paprika, ground yellow mustard, and more) and a savory-sweet pan sauce made with shallot, garlic, dates, and fresh lemon juice. It all comes together over a bed of tender marinated kale tossed with roasted potatoes and sweet peppers.
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Cooking

Dietary Information

Diabetes Friendly Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Blue Apron, a proud supporter of
fresh
ingredients
Smoky Salmon & Shallot-Date Sauce with Roasted Vegetable & Kale Salad
Title
  • 2 Skin-On Salmon Fillets
  • 1 bunch Kale
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • ¾ lb Golden Potatoes
  • 1 Lemon
  • 1 oz Dried Medjool Dates
  • 1 Shallot
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
How To: Dice a Potato
How To: Safely Cut Round Vegetables
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Roughly chop the pistachios. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine the chopped shallot and chopped garlic in a bowl. Pit and roughly chop the dates; place in a separate bowl. Add 1/2 cup of water; season with salt and pepper.

Roast the peppers & potatoes:
3 Roast the peppers & potatoes:

Carefully add the seasoned peppers to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Cook the fish:
4 Cook the fish:

Meanwhile, pat the fish dry with paper towels; season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 


* An instant-read thermometer should register 145°F.

Make the sauce:
5 Make the sauce:

Add the chopped shallot and garlic to the pan of reserved fond. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the prepared dates (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has reduced in volume. Turn off the heat. Stir in the juice of the remaining lemon wedges. 

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

Add the roasted vegetables to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish, sauce, and chopped pistachios. Enjoy!

Tips from Home Chefs

Smoky Salmon & Shallot-Date Sauce

Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Roughly chop the pistachios. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine the chopped shallot and chopped garlic in a bowl. Pit and roughly chop the dates; place in a separate bowl. Add 1/2 cup of water; season with salt and pepper.

Prepare the remaining ingredients:
Roast the peppers & potatoes:
3 Roast the peppers & potatoes:

Carefully add the seasoned peppers to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

4 Cook the fish:

Meanwhile, pat the fish dry with paper towels; season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 


* An instant-read thermometer should register 145°F.

Cook the fish:
Make the sauce:
5 Make the sauce:

Add the chopped shallot and garlic to the pan of reserved fond. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the prepared dates (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has reduced in volume. Turn off the heat. Stir in the juice of the remaining lemon wedges. 

6 Finish the vegetables & serve your dish:

Add the roasted vegetables to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish, sauce, and chopped pistachios. Enjoy!

Finish the vegetables & serve your dish:
Browse Steps
1 of 6