Wellness Meal Prep Bundle with Salmon & Pork

Wellness Meal Prep Bundle

with Salmon & Pork

75 MIN
8 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

Discover meal prep designed for a balanced lifestyle. These meals showcase a wide variety of vegetables and whole grains, as well as lean proteins and moderate portions of dairy. These meals are well-balanced and consider the contribution of calories, fat, saturated fat and sodium to the daily diet.

This week's meals are:
Curry Pork & Vegetables with Achaar Yogurt & Coconut Chips
9-10 PersonalPoints range per serving
Pork & Cilantro Sour Cream with Vegetable Quinoa & Pepitas
10-14 PersonalPoints range per serving
Spicy Orange Salmon with Roasted Vegetables & Sesame Seeds
3-10 PersonalPoints range per serving
Mexican Salmon & Quinoa with Creamy Tomatillo Salsa
7-18 PersonalPoints range per serving
To learn more about WW's points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Wellness Meal Prep Bundle with Salmon & Pork
Title
  • 2 Tbsps Grated Cotija Cheese
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Raw Pepitas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 oz Sweetened Toasted Coconut Chips
  • ¼ cup Guacamole
  • 4 Boneless, Center-Cut Pork Chops
  • 4 Skin-On Salmon Fillets
  • 2 Poblano Peppers
  • 2 Tbsps Red Wine Vinegar
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 1 cup Tricolor Quinoa
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ lb Carrots
  • 2 Red Onions
  • 1 head Romanesco Cauliflower
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 tsps Vadouvan Curry Powder
  • 2 Bell Peppers
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Orange Marmalade
  • ¼ cup Sour Cream
  • ¼ cup Cilantro Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Tomato Achaar
  • 1 Tbsp Sambal Oelek

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!

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve and peel the onions; cut into 1-inch-wide wedges. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the bell peppers and poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the poblano peppers.

2 Roast the vegetables

Line two sheet pans with foil. Transfer the cauliflower florets, onion wedges, and carrot pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the fish
3 Cook the fish

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the quinoa
Cook & slice the pork
5 Cook & slice the pork

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the curry powder to coat. Season the remaining pork chops with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

6 Cook the vegetables & finish the quinoa

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat. Transfer the cooked vegetables to the pot of cooked quinoa. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the quinoa
Make the Achaar Yogurt
7 Make the Achaar Yogurt

Combine the achaar and yogurt. Taste, then season with salt and pepper if desired.

8 Make the Cilantro Sour Cream

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Cilantro Sour Cream
Make the Spicy Orange Dressing
9 Make the Spicy Orange Dressing

Combine the orange marmalade, 1 teaspoon of olive oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Creamy Tomatillo Salsa

Combine the tomatillo sauce and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Creamy Tomatillo Salsa
Assemble & Store the Curry Pork & Vegetables
11 Assemble & Store the Curry Pork & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced vadouvan-spiced pork chop 

Transfer the achaar yogurt to 2 small containers.

12 Assemble & Store the Pork & Cilantro Sour Cream

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced plain pork chop 

Transfer the cilantro sour cream to 2 small containers.

Assemble & Store the Pork & Cilantro Sour Cream
Assemble & Store the Spicy Orange Salmon
13 Assemble & Store the Spicy Orange Salmon

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 togarashi-seasoned fish fillet 

Transfer the spicy orange dressing to 2 small containers.

14 Assemble & Store the Mexican Salmon & Quinoa

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 Mexican-spiced fish fillet 

Transfer the creamy tomatillo salsa to 2 small containers.

Assemble & Store the Mexican Salmon & Quinoa
Finish & Serve the Curry Pork & Vegetables
15 Finish & Serve the Curry Pork & Vegetables

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the achaar yogurt and coconut chips.

16 Finish & Serve the Pork & Cilantro Sour Cream

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream, chopped pepitas, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be.

Finish & Serve the Pork & Cilantro Sour Cream
Finish & Serve the Spicy Orange Salmon
17 Finish & Serve the Spicy Orange Salmon

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy orange dressing and sesame seeds.

18 Finish & Serve the Mexican Salmon & Quinoa

Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo salsa, guacamole, and cotija.

Finish & Serve the Mexican Salmon & Quinoa
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