This meal just happened at our house, and Blake and I both LOVED it.  The textures and flavors were so good, and we ended the meal feeling totally satisfied without that all-too-famliar food coma.  That’s seriously how we always feel after ordering from Blue Apron, and I love it.  I could go on and on about Blue Apron, but a couple of my favorite thinks about it are that I discover/learn how to use new ingredients, and I learn what’s in season and how to best utilize it.

On that note, check out this salmon dish Blake and I made with our Blue Apron delivery (and head over to Blue Apron to see what’s on their menu for this coming week!)

Salmon Recipe - Palms to Pines


  • 2 Skinless Salmon Fillets
  • 1 Fennel Bulb With Fronds
  • 1 Stem Green Garlic
  • 1 Lemon
  • ½ Pound Celeriac
  • 1 Tablespoon Pistachios
  • 2 Tablespoons Crème Fraîche
  • 1 Bunch Parsley
  • 5 Ounces Mixed Oyster Mushrooms
  • 1 Red Onion
  • 1 Teaspoon Dukkah Salmon Spice Blend (Za’atar, Coarsely Ground Coriander Seeds, Coarsely Ground Fennel Seeds, Coarsely Ground Cumin Seeds, Coarsely Ground Black Sesame Seeds & Fennel Pollen)Salmon Recipe - Palms to PinesSalmon Recipe - Palms to PinesSalmon Recipe - Palms to PinesSalmon Recipe - Palms to Pines

For the full recipe and easy step-by-step instructions, click here.

Dishes and tools I used: