This blog post is sponsored by Blue Apron. All experiences and opinions are my own.
As the year is coming to a close with 2021 right around the corner, I’ve been spending more time cooking and eating meals at home. Today I’m sharing a pan-seared salmon recipe with a brown butter sauce that only takes 30 minutes.
SEE ALSO: 20-Minute Roasted Red Pepper Pasta
Blue Apron is here for you with stress-free recipes delivered to your door for easy, delicious meals at home and the new Blue Apron customized allows you to swap, add, or upgrade. This means you can swap proteins or change out starches for veggies! I love Blue Apron customized because it gives me the flexibility of switching up my meals during the week – sometimes I want to upgrade tilapia to salmon or instead of having steak early in the week, I can swap it to tofu. When you sign up, look for the “see options” box under the meal to see how and if it can be customized.
I love Blue Apron because I don’t have to stress about grocery store runs and almost all of the recipes are ready in under 35 minutes. Every week there’s one recipe on the Signature 2-serving and 4-serving menus that’s a cut above the rest. It’s like bringing the restaurant home.
Check out this week’s menu using my link here and save $60 off over your first 3 boxes
This recipe was originally tilapia with a brown butter sauce but I swapped it out for salmon! All of Blue Apron’s ingredients are high quality and come from trusted suppliers, but you may prefer to step things up. Upgrade your protein for special occasions—or a random Tuesday.
The trick to really good salmon is patting the fish dry, adding seasoning, and getting a nice sear on the skin with a hot pan. I’m seasoning the salmon with the Mexican spice blend that comes in the Blue Apron that has Ancho Chile powder, smoked paprika, garlic powder, and more. Make sure your pan is hot before you place the salmon skin side down so it gets a nice sear and this helps keep the fish moist and juicy on the inside.
Love how all the ingredients from Blue Apron are portioned to the recipe and labeled!
Pairing the pan-seared salmon with sauteed collard greens (the pickled jalapeno pepper adds a nice salty bite and acidity) and fragrant garlic rice. Finished with a citrusy, honey glaze and toasted pepitas on top!
I’m planning my Blue Apron meals in advance so here are a couple of options that are in my cart!
WEEK OF DECEMBER 28TH
- Scared Scallop & Pancetta Fettuccine
- Crispy Brussels Sprout & Saffron Risotto
- Spanish-Spiced Salmon & Farro
WEEK OF JANUARY 4TH
- Miso-Ginger Rice Bowls
- Cavatappi Pasta & Pork Ragù
- Seared Steaks & Roasted Potatoes
WEEK OF JANUARY 11TH
- NY Strip Steaks & Truffle Butter
- Roasted Cauliflower & Lemon Pasta