Yuzu-Orange Glazed Salmon with Roasted Vegetables
Fast & Easy

Yuzu-Orange Glazed Salmon

with Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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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.
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Salmon

    From the Test Kitchen

    Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. In this dish, we're mixing it with orange marmalade as a tangy topper for flaky salmon fillets, served alongside honey-sambal roasted vegetables.
    5-14 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.

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Yuzu-Orange Glazed Salmon with Roasted Vegetables
    Title
    • 2 Skin-On Salmon Fillets
    • ½ lb Sweet Potato
    • 1 Red Onion
    • 2 Tbsps Orange Marmalade
    • 1 Tbsp Yuzu Kosho
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 1 Kohlrabi
    • 2 tsps Honey
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice.

    Roast the vegetables
    2 Roast the vegetables

    Transfer the onion wedges, diced sweet potato, and diced kohlrabi to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Start the salmon
    3 Start the salmon
    Meanwhile, pat the salmon dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Roast 5 minutes. Leaving the oven on, remove from the oven.
    Make the glaze & sauce
    4 Make the glaze & sauce
    Meanwhile, in a bowl, combine the yuzu kosho, orange marmalade, and 1 tablespoon of olive oil. In a separate bowl, combine the coconut aminos, 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.
    Finish the salmon & serve your dish
    5 Finish the salmon & serve your dish
    Evenly top the partially roasted salmon with the yuzu-orange glaze. Return to the oven and roast 5 to 8 minutes, or until lightly browned and cooked through.* Remove from the oven. Evenly top the roasted vegetables with the honey- sambal sauce; carefully stir to coat. Taste, then season with salt and pepper if desired. Serve the finished salmon with the finished vegetables. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

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    Yuzu-Orange Glazed Salmon

    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. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice.

    2 Roast the vegetables

    Transfer the onion wedges, diced sweet potato, and diced kohlrabi to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Start the salmon
    3 Start the salmon
    Meanwhile, pat the salmon dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Roast 5 minutes. Leaving the oven on, remove from the oven.
    4 Make the glaze & sauce
    Meanwhile, in a bowl, combine the yuzu kosho, orange marmalade, and 1 tablespoon of olive oil. In a separate bowl, combine the coconut aminos, 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.
    Make the glaze & sauce
    Finish the salmon & serve your dish
    5 Finish the salmon & serve your dish
    Evenly top the partially roasted salmon with the yuzu-orange glaze. Return to the oven and roast 5 to 8 minutes, or until lightly browned and cooked through.* Remove from the oven. Evenly top the roasted vegetables with the honey- sambal sauce; carefully stir to coat. Taste, then season with salt and pepper if desired. Serve the finished salmon with the finished vegetables. Garnish with the sesame seeds. Enjoy!
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