Wellness Meal Prep Bundle with Salmon & Turkey

Wellness Meal Prep Bundle

with Salmon & Turkey

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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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:
Sweet & Spicy Turkey Lettuce Cups with Rice, Vegetables & Sesame Seeds
9-15 PersonalPoints range per serving
Guajillo & Date Glazed Salmon with Roasted Sweet Potatoes & Cauliflower
4-12 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.
CLICK FOR RECIPE CARD

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Dietary Information Wellness

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

  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Salmon & Turkey
Title
  • 18 oz Ground Turkey
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Roasted Peanuts
  • 2 heads Butter Lettuce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1⅛ cups Brown Rice
  • 2 tsps Honey
  • 4 Skin-On Salmon Fillets
  • 2 Tbsps Raw Pepitas
  • ¼ cup Guacamole
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 tsps Date Syrup
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 head Cauliflower
  • 1 lb Sweet Potatoes
  • 2½ Tbsps Vegetable Demi-Glace
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Rice Vinegar
  • 3 oz Baby Spinach
  • 1 Red Onion
  • ½ lb Mushrooms
  • 2 Aloha Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the mushrooms. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. In a bowl, combine the soy sauce, sesame oil, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the guajillo sauce and date syrup.

Cook the rice
2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. Taste, then season with salt and pepper if desired.  

Roast the sweet potatoes & cauliflower
3 Roast the sweet potatoes & cauliflower

Meanwhile, line two sheet pans with foil. Place the diced sweet potatoes and cauliflower florets on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the Mexican spice blend. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast & glaze the fish
4 Roast & glaze the fish

Meanwhile, transfer half the guajillo-date glaze to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Top with the remaining glaze. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven and carefully top with the reserved glaze

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

Cook the remaining vegetables
5 Cook the remaining vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach, vinegar, demi-glace, 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 frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a large bowl. Rinse and wipe out the pan.

Cook & finish the turkey
6 Cook & finish the turkey

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add half the cooked vegetables and half the sambal-soy sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve the turkey lettuce cups
7 Finish & serve the turkey lettuce cups

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: Wash and dry the lettuce. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. Serve the lettuce leaves, finished rice, finished turkey and vegetables, remaining sambal-soy sauce, chopped peanuts, and sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Finish & serve the fish
8 Finish & serve the fish

To the bowl of remaining cooked vegetables, add the roasted sweet potatoes and cauliflower. Toss 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: Roughly chop the pepitas. Serve the glazed fish with the finished vegetables. Garnish with the chopped pepitas and guacamole. Enjoy! 

Reheating the turkey
9 Reheating the turkey

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

Reheating the fish
10 Reheating the fish

If you saved the dish for later, reheat the fish and vegetables 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. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the mushrooms. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. In a bowl, combine the soy sauce, sesame oil, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the guajillo sauce and date syrup.

2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. Taste, then season with salt and pepper if desired.  

Cook the rice
Roast the sweet potatoes & cauliflower
3 Roast the sweet potatoes & cauliflower

Meanwhile, line two sheet pans with foil. Place the diced sweet potatoes and cauliflower florets on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the Mexican spice blend. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Roast & glaze the fish

Meanwhile, transfer half the guajillo-date glaze to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Top with the remaining glaze. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven and carefully top with the reserved glaze

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

Roast & glaze the fish
Cook the remaining vegetables
5 Cook the remaining vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach, vinegar, demi-glace, 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 frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a large bowl. Rinse and wipe out the pan.

6 Cook & finish the turkey

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add half the cooked vegetables and half the sambal-soy sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook & finish the turkey
Finish & serve the turkey lettuce cups
7 Finish & serve the turkey lettuce cups

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: Wash and dry the lettuce. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. Serve the lettuce leaves, finished rice, finished turkey and vegetables, remaining sambal-soy sauce, chopped peanuts, and sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

8 Finish & serve the fish

To the bowl of remaining cooked vegetables, add the roasted sweet potatoes and cauliflower. Toss 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: Roughly chop the pepitas. Serve the glazed fish with the finished vegetables. Garnish with the chopped pepitas and guacamole. Enjoy! 

Finish & serve the fish
Reheating the turkey
9 Reheating the turkey

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

10 Reheating the fish

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

Reheating the fish
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