Seared Salmon & Fall Vegetables
Blue ApronVegetarian
✓ Available this week · Jul 20 – Jul 26, 2026
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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Rinse and dry all produce. Core and small dice the apple. Zest the lemon to get 2 teaspoons; quarter and deseed it. Cut the potatoes into a medium dice. Peel and medium dice the turnip. Trim and quarter the Brussels sprouts. Pick and roughly chop the tarragon leaves.
2
Heat the butter in a large pan over medium-high until melted. Cook, stirring and swirling, 2-3 minutes until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook stirring occasionally 2-3 minutes until slightly softened and fragrant. Remove from heat and stir in the juice of all 4 lemon wedges; taste and season. Transfer to a bowl and keep warm. Wipe out the pan.
3
Heat 2 teaspoons olive oil in the same pan over medium-high. Add the potatoes; season with salt and pepper. Cook stirring occasionally 8-10 minutes until browned and softened.
4
Add the turnip and Brussels sprouts; season with salt and pepper. Cook stirring occasionally 8-10 minutes until browned and slightly softened. Remove from heat. Stir in the lemon zest and all but a pinch of the tarragon; taste and season. Transfer to a plate and keep warm. Wipe out the pan.
5
Pat the salmon dry; season both sides with salt and pepper. Heat 2 teaspoons olive oil in the same pan over medium-high. Add the fillets skin-side down. Cook 4-5 minutes until browned and crispy. Flip and cook 1-2 minutes to your desired doneness. Remove from heat.
6
Divide the hash and salmon between 2 dishes. Spoon the vinaigrette over the top and finish with the remaining tarragon.
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Blue Apron
Seared Salmon & Fall Vegetables
Seared Salmon & Fall Vegetables (with Apple-Brown Butter Vinaigrette) is a Vegetarian meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Rinse and dry all produce. Core and small dice the apple. Zest the lemon to get 2 teaspoons; quarter and deseed it. Cut the potatoes into a medium dice. Peel and medium dice the turnip. Trim and quarter the Brussels sprouts. Pick and roughly chop the tarragon leaves.
- Heat the butter in a large pan over medium-high until melted. Cook, stirring and swirling, 2-3 minutes until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook stirring occasionally 2-3 minutes until slightly softened and fragrant. Remove from heat and stir in the juice of all 4 lemon wedges; taste and season. Transfer to a bowl and keep warm. Wipe out the pan.
- Heat 2 teaspoons olive oil in the same pan over medium-high. Add the potatoes; season with salt and pepper. Cook stirring occasionally 8-10 minutes until browned and softened.
- Add the turnip and Brussels sprouts; season with salt and pepper. Cook stirring occasionally 8-10 minutes until browned and slightly softened. Remove from heat. Stir in the lemon zest and all but a pinch of the tarragon; taste and season. Transfer to a plate and keep warm. Wipe out the pan.
- Pat the salmon dry; season both sides with salt and pepper. Heat 2 teaspoons olive oil in the same pan over medium-high. Add the fillets skin-side down. Cook 4-5 minutes until browned and crispy. Flip and cook 1-2 minutes to your desired doneness. Remove from heat.
- Divide the hash and salmon between 2 dishes. Spoon the vinaigrette over the top and finish with the remaining tarragon.
Seared Salmon & Fall Vegetables is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Seared Salmon & Fall Vegetables?
Seared Salmon & Fall Vegetables is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Seared Salmon & Fall Vegetables american?
Seared Salmon & Fall Vegetables is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Seared Salmon & Fall Vegetables take to prepare?
Seared Salmon & Fall Vegetables is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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Brand: Blue Apron
Servings: 2
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