Steakhouse Salmon with Thyme-Sautéed Potatoes, Green Beans & Mushrooms

Steakhouse Salmon

with Thyme-Sautéed Potatoes, Green Beans & Mushrooms

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs, classic steakhouses offer gourmet options beyond steak—they also dress up seafood incredibly well. Here, we’re serving pan-seared salmon over a tasty medley of vegetables: tender potatoes and mushrooms, along with one of summer’s early harvests of crisp, verdant green beans. It all comes together with fresh thyme and a bright lemon vinaigrette.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Snap off and discard the stem ends of the green beans. Thinly slice the mushrooms. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

Brown the potatoes:
2 Brown the potatoes:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt, pepper and all but a pinch of the thyme. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.

Add the mushrooms & green beans:
4 Add the mushrooms & green beans:

Add the mushrooms to the pan of potatoes and cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly crispy. Add the blanched green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Transfer the cooked vegetables to a large bowl and set aside in a warm place. Wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Dress the vegetables & plate your dish:
6 Dress the vegetables & plate your dish:

While the salmon cooks, to make the vinaigrette, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. To the bowl of cooked vegetables, add enough of the vinaigrette to coat (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the dressed vegetables and cooked salmon fillets between 2 dishes. Garnish with the remaining thyme. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Snap off and discard the stem ends of the green beans. Thinly slice the mushrooms. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

2 Brown the potatoes:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt, pepper and all but a pinch of the thyme. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.

Brown the potatoes:
4 Add the mushrooms & green beans:

Add the mushrooms to the pan of potatoes and cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly crispy. Add the blanched green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Transfer the cooked vegetables to a large bowl and set aside in a warm place. Wipe out the pan.

Add the mushrooms & green beans:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Dress the vegetables & plate your dish:

While the salmon cooks, to make the vinaigrette, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. To the bowl of cooked vegetables, add enough of the vinaigrette to coat (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the dressed vegetables and cooked salmon fillets between 2 dishes. Garnish with the remaining thyme. Enjoy!

Browse Steps
1 of 6