Seared Salmon & Lemon Caper Sauce
Blue ApronSeafood
✓ Available this week · Aug 3 to Aug 9, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories600
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Seafood that 21% lighter than the average seafood meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
600
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ Italian
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.
Ingredients
2 each Skin-On Salmon Fillets
½ cup Semi-Pearled Farro
6 oz Kale
2 clove Garlic
1 each Lemon
½ oz Pickled Peppadew Peppers
1 tbsp Capers
¼ tsp Crushed Red Pepper Flakes
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Add the farro and cook uncovered 18-20 minutes until tender. Drain and return to the pot. Cover to keep warm.
2
Rinse and dry all produce. Peel 2 garlic cloves. Roughly chop 1; finely grate the other into a paste. Separate the kale leaves from the stems; roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the chopped garlic. Cook stirring constantly 30 seconds to 1 minute. Add the kale; season. Cook stirring occasionally 2-3 minutes until slightly wilted. Add 1/4 cup water (it may spatter) and as much red pepper flake as you like. Cook stirring occasionally 2-3 minutes until the kale is wilted and the water cooks off. Transfer to a bowl and cover with foil. Wipe out the pan.
4
Pat the salmon dry; season both sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Add skin-side down. Cook 5-7 minutes until the skin is browned and crispy. Flip and cook 1-2 minutes until cooked through. USDA minimum: 145°F for fish.
5
In a bowl, combine the chopped capers, the juice of 2 lemon wedges, 2 tablespoons olive oil, and as much garlic paste as you like. Stir. Taste and season.
6
Add the cooked kale, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil to the farro; stir. Taste and season. Serve topped with the cooked salmon and lemon-caper sauce.
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Blue Apron
Seared Salmon & Lemon Caper Sauce
Blue Apron puts Seared Salmon & Lemon Caper Sauce with with Farro, Kale & Pickled Peppers on the menu as a Seafood dish that holds up on a weeknight without asking much of the cook.
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
- Bring a medium pot of salted water (3/4 full) to a boil. Add the farro and cook uncovered 18-20 minutes until tender. Drain and return to the pot. Cover to keep warm.
- Rinse and dry all produce. Peel 2 garlic cloves. Roughly chop 1; finely grate the other into a paste. Separate the kale leaves from the stems; roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the chopped garlic. Cook stirring constantly 30 seconds to 1 minute. Add the kale; season. Cook stirring occasionally 2-3 minutes until slightly wilted. Add 1/4 cup water (it may spatter) and as much red pepper flake as you like. Cook stirring occasionally 2-3 minutes until the kale is wilted and the water cooks off. Transfer to a bowl and cover with foil. Wipe out the pan.
- Pat the salmon dry; season both sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Add skin-side down. Cook 5-7 minutes until the skin is browned and crispy. Flip and cook 1-2 minutes until cooked through. USDA minimum: 145°F for fish.
- In a bowl, combine the chopped capers, the juice of 2 lemon wedges, 2 tablespoons olive oil, and as much garlic paste as you like. Stir. Taste and season.
- Add the cooked kale, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil to the farro; stir. Taste and season. Serve topped with the cooked salmon and lemon-caper sauce.
Seared Salmon & Lemon Caper Sauce is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Seared Salmon & Lemon Caper Sauce?
Seared Salmon & Lemon Caper Sauce 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 & Lemon Caper Sauce italian?
Seared Salmon & Lemon Caper Sauce is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Seared Salmon & Lemon Caper Sauce take to prepare?
Seared Salmon & Lemon Caper Sauce is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Seared Salmon & Lemon Caper Sauce?
Seared Salmon & Lemon Caper Sauce has 600 calories per serving from Blue Apron.
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