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
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.
15 Minute Meals
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

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.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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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
time-saving
tips & techniques
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.

Roast the vegetables
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 the 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 fish
3 Roast 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.

Cook the quinoa
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 & 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.

Cook the vegetables & finish the quinoa
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 bell and poblano 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.

Make the Achaar Yogurt
7 Make the Achaar Yogurt

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

Make the Cilantro Sour Cream
8 Make the Cilantro Sour Cream

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

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.

Make the Creamy Tomatillo Salsa
10 Make the Creamy Tomatillo Salsa

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

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.

Assemble & Store the Pork & Cilantro Sour Cream
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 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.

Assemble & Store the Mexican Salmon & Quinoa
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.

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.

Finish & Serve the Pork & Cilantro Sour Cream
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 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.

Finish & Serve the Mexican Salmon & Quinoa
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.

Tips from Home Chefs

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 the 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
Roast the fish
3 Roast 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 bell and poblano 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 tomato 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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