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
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
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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:
Maple-Mustard Salmon with Zucchini, Corn & Roasted Sweet Potatoes
8-18 PersonalPoints range per serving
Turkey Meatballs & Vegetable Barley with Creamy BBQ Sauce
11-13 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
    680 Cals (est.)
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Nutrition Label
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ingredients
Wellness Meal Prep Bundle with Salmon & Turkey
Title
  • 4 Skin-On Salmon Fillets
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1½ lbs Sweet Potatoes
  • ¼ cup Dijonnaise
  • 1½ Tbsps Maple Syrup
  • 18 oz Ground Turkey
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Barbecue Sauce
  • ¾ cup Pearled Barley
  • ⅓ cup Mirepoix
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ½ cup Panko Breadcrumbs
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Pickled Goathorn Peppers
  • 2 cloves Garlic
  • 2 Zucchini
  • 4 ears Of Corn
  • 2 Red Onions
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven 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. Medium dice the sweet potatoes. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the maple syrup and dijonnaise.

Cook the barley
2 Cook the barley

Add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast the sweet potatoes
3 Roast the sweet potatoes

Meanwhile, transfer the diced sweet potatoes to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the Southern spice blend; toss to coat. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Roast the fish
4 Roast the fish

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

Form & cook the meatballs
5 Form & cook the meatballs

Meanwhile, in a bowl, combine the turkey, breadcrumbs, smoky spice blend, and mirepoix. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables
6 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, until lightly browned. Add the sliced onions, corn kernels, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and browned. Add the peppers, vinegar (carefully, as the liquid may splatter), 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 occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted sweet potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked barley; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the salmon
7 Finish & serve the salmon

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 roasted fish with the finished vegetables. Garnish with the almonds. Enjoy! 

Finish & serve the meatballs
8 Finish & serve the meatballs

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 peanuts. In a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked meatballs over the finished vegetable barley. Drizzle with the creamy BBQ sauce and garnish with the chopped peanuts. Enjoy! 

Reheat the salmon
9 Reheat the salmon

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

Reheat the meatballs
10 Reheat the meatballs

If you saved the dish for later, reheat the meatballs and barley 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

Preheat the oven 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. Medium dice the sweet potatoes. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the maple syrup and dijonnaise.

2 Cook the barley

Add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the barley
Roast the sweet potatoes
3 Roast the sweet potatoes

Meanwhile, transfer the diced sweet potatoes to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the Southern spice blend; toss to coat. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

4 Roast the fish

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

Roast the fish
Form & cook the meatballs
5 Form & cook the meatballs

Meanwhile, in a bowl, combine the turkey, breadcrumbs, smoky spice blend, and mirepoix. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, until lightly browned. Add the sliced onions, corn kernels, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and browned. Add the peppers, vinegar (carefully, as the liquid may splatter), 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 occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted sweet potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked barley; stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish & serve the salmon
7 Finish & serve the salmon

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 roasted fish with the finished vegetables. Garnish with the almonds. Enjoy! 

8 Finish & serve the meatballs

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 peanuts. In a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked meatballs over the finished vegetable barley. Drizzle with the creamy BBQ sauce and garnish with the chopped peanuts. Enjoy! 

Finish & serve the meatballs
Reheat the salmon
9 Reheat the salmon

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

10 Reheat the meatballs

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

Reheat the meatballs
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