Wellness Meal Prep Bundle

with Salmon & Pork Chops

65 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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:
Salmon & Creamy Salsa Verde with Potato & Arugula Salad
10-19 PersonalPoints range per serving
Spanish Pork & Vegetable Farro with Saffron Mayo & Almonds
13 PersonalPoints 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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
2 Tbsps Roasted Pistachios
¼ cup Labneh Cheese
4 Tbsps Crème Fraîche
2 Tbsps Whole Grain Dijon Mustard
1 oz Pitted Niçoise Olives
4 oz Arugula
1¼ lbs Potatoes
1 tsp Whole Dried Oregano
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
⅓ cup Salsa Verde
4 Boneless, Center-Cut Pork Chops
1 cup Semi-Pearled Farro
¼ cup Sliced Roasted Almonds
¼ cup Mayonnaise
1 pinch Saffron
1 clove Garlic
2 Tbsps Sherry Vinegar
½ lb Grape Tomatoes
6 Tbsps Romesco Sauce (Contains Almonds)
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
2 Tbsps Red Wine Vinegar
¼ tsp Crushed Red Pepper Flakes
2 oz Sliced Roasted Red Peppers
2 Yellow Or Red Onions
¾ lb Asparagus

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1/2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onions. Medium dice the potatoes. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, sherry vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper. Place the saffron in a bowl; add 2 teaspoons of hot water. Set aside to steep (or bloom) at least 10 minutes. In a separate bowl, combine the salsa verde and labneh; season with salt and pepper.

2 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Roast the fish

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season on both sides with salt, pepper, the weeknight hero spice blend. Transfer to one sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

4 Roast the potatoes

Transfer the diced potatoes to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

5 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Spanish 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.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan.

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

6 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the roasted red peppers, red wine vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat.

7 Finish & serve the fish

To the bowl of roasted potatoes, add the olives, mustard, crème fraîche, arugula, and half the cooked vegetables; season with salt and pepper. Stir until thoroughly combined and the arugula is wilted. Taste, then season with salt and pepper if desired.

STOP & STORE: f 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. Serve the roasted fish with the potato salad. Garnish the fish with the creamy salsa verde and chopped pistachios. Enjoy!

8 Finish & serve the pork

Slice the rested pork crosswise. To the bowl of bloomed saffron, add the mayonnaise; season with salt and pepper. Stir to combine. To the pot of cooked farro, add the romesco sauce, marinated tomatoes, and remaining cooked vegetables; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

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: Serve the sliced pork with the finished vegetable farro. Garnish with saffron mayo and almonds. Enjoy!