Wellness Meal Prep Bundle with Salmon & Pork

Wellness Meal Prep Bundle

with Salmon & Pork

65 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.
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

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:
Salsa Verde Salmon & Romaine Salad with Corn, Tomatoes & Peppers
7-15 PersonalPoints range per serving
Seared Pork & Tzatziki with White Bean Salad & Mint
7-11 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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Dietary Information Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Salmon & Pork
Title
  • 4 Skin-On Salmon Fillets
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Fig Spread
  • 1 Tbsp Calabrian Chile Paste
  • 2 Romaine Lettuce Hearts
  • ⅓ cup Salsa Verde
  • 2 Tbsps Tahini
  • 4 Boneless, Center-Cut Pork Chops
  • 2 15.5-Oz Can Cannellini Beans
  • 1 bunch Mint
  • 1 oz Sweety Drop Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1½ oz Feta Cheese
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
  • ½ lb Grape Tomatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Sliced Roasted Red Peppers
  • 2 tsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Red Onions
  • 2 Bell Peppers
  • 4 ears Of Corn
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Drain and rinse the beans. Halve the tomatoes.

Roast the fish
2 Roast the fish

Line a sheet pan with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Drizzle with olive oil. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Cook & slice the pork
3 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

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

Cook the vegetables & make the white bean salad
4 Cook the vegetables & make the white bean salad

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced bell peppers, and sliced onions. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the honey (kneading the packet before opening), roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to a large bowl. Add the drained beans, halved tomatoes, vinegar, oregano, feta (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the fish
5 Finish & serve the fish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the pistachios. Roughly chop the cipolline onions. Roughly chop the lettuce. In a large bowl, combine the tahini, fig spread, 1 tablespoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Add the chopped lettuce and remaining cooked vegetables. Toss to combine. Serve the roasted fish with the salad. Drizzle the fish with the salsa verde. Garnish with the chopped pistachios and chopped onions. Enjoy! 

Finish & serve the pork
6 Finish & serve the pork

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Pick the mint leaves off the stems. Serve the sliced pork with the white bean salad. Top the pork with the tzatziki. Garnish the salad with the sweety drop peppers, almonds, and mint leaves (tearing just before adding). Enjoy! 

Reheat the fish
7 Reheat the fish

If you saved the dish for later, reheat the fish in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the pork
8 Reheat the pork

If you saved the dish for later, reheat the pork in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Drain and rinse the beans. Halve the tomatoes.

2 Roast the fish

Line a sheet pan with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Drizzle with olive oil. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Roast the fish
Cook & slice the pork
3 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

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

4 Cook the vegetables & make the white bean salad

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced bell peppers, and sliced onions. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the honey (kneading the packet before opening), roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to a large bowl. Add the drained beans, halved tomatoes, vinegar, oregano, feta (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & make the white bean salad
Finish & serve the fish
5 Finish & serve the fish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the pistachios. Roughly chop the cipolline onions. Roughly chop the lettuce. In a large bowl, combine the tahini, fig spread, 1 tablespoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Add the chopped lettuce and remaining cooked vegetables. Toss to combine. Serve the roasted fish with the salad. Drizzle the fish with the salsa verde. Garnish with the chopped pistachios and chopped onions. Enjoy! 

6 Finish & serve the pork

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Pick the mint leaves off the stems. Serve the sliced pork with the white bean salad. Top the pork with the tzatziki. Garnish the salad with the sweety drop peppers, almonds, and mint leaves (tearing just before adding). Enjoy! 

Finish & serve the pork
Reheat the fish
7 Reheat the fish

If you saved the dish for later, reheat the fish in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

8 Reheat the pork

If you saved the dish for later, reheat the pork in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the pork
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