Spice-Crusted Salmon & Carrot Fries with Avocado-Kale Salad & Chipotle Dipping Sauce

Spice-Crusted Salmon & Carrot Fries

with Avocado-Kale Salad & Chipotle Dipping Sauce

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.
Lightyear
Learn more at DisneyCheck.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

In this recipe, a bright avocado dressing lends creamy contrast to hearty kale and softens the greens as they marinate—creating a perfectly-seasoned bed for salmon coated with smoky spices like paprika and ancho chile powder.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the ingredients & make the avocado dressing:
2 Prepare the ingredients & make the avocado dressing:

While the carrots roast, remove and discard the stems of the kale; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Pit and peel the avocado. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the lime crosswise. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the avocado, as much of the garlic paste as you’d like, the juice of both lime halves, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork, mash until smooth.

Marinate the kale:
3 Marinate the kale:

To the bowl of avocado dressing, add the sliced kale; toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Toast the pepitas:
4 Toast the pepitas:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate; immediately season with salt and a pinch of the spice blend. Wipe out the pan.

Cook the fish:
5 Cook the fish:

While the kale continues to marinate, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you will have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Make the dipping sauce & serve your dish:
6 Make the dipping sauce & serve your dish:

While the fish cooks, in a bowl, combine half the ranch dressing (you will have extra) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To the bowl of marinated kale, stir in the sliced radishes and toasted pepitas. Serve the cooked fish, finished kale, roasted carrots, and dipping sauce on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the avocado dressing:

While the carrots roast, remove and discard the stems of the kale; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Pit and peel the avocado. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the lime crosswise. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the avocado, as much of the garlic paste as you’d like, the juice of both lime halves, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork, mash until smooth.

Prepare the ingredients & make the avocado dressing:
Marinate the kale:
3 Marinate the kale:

To the bowl of avocado dressing, add the sliced kale; toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Toast the pepitas:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate; immediately season with salt and a pinch of the spice blend. Wipe out the pan.

Toast the pepitas:
Cook the fish:
5 Cook the fish:

While the kale continues to marinate, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you will have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

6 Make the dipping sauce & serve your dish:

While the fish cooks, in a bowl, combine half the ranch dressing (you will have extra) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To the bowl of marinated kale, stir in the sliced radishes and toasted pepitas. Serve the cooked fish, finished kale, roasted carrots, and dipping sauce on the side. Enjoy!

Make the dipping sauce & serve your dish:
Browse Steps
1 of 6