A few weeks ago I wrote about “how much is too much” when it comes to eating salmon. Salmon shows up on my menu plan at least once a week for dinner and often for several lunches as well. I was happy to learn that I could keep eating all the salmon I wanted but one thing I do try to be super mindful of is where it comes from.

As many of you know, I’ve been using Blue Apron on and off for a little over a year now. Over the past few months, I have received some wonderful salmon dishes and have been pleased to discover Wild Alaskan Salmon in my Blue Apron boxes. The Sockeye Salmon from Blue Apron is wild-caught and sustainably sourced.  It has earned a “Best Choice” rating from Seafood Watch which is one of the leading organizations dedicated to sustainable fishing practices and food safety.

Blue Apron believes in sustainable fishing practices and the majority of the seafood featured in their meals is wild-caught with the exception of farm raised only when it’s more sustainable and higher quality. They use fishing methods that are minimally invasive to natural habitats and do not source species that are overfished. Additionally, their seafood is raised within natural ecosystems or sustainable farms and on a diet free of antibiotics and added hormones. You can visit their Mission Page to learn more.

In addition to providing high-quality ingredients, I can always count on Blue Apron to give me new recipe inspiration and to introduce me to new ingredients. I tend to get pretty formulaic when it comes to cooking fish and recently I was sent the most wonderful Mediterranean-inspired Sumac-Spiced Salmon & Lebneh with Freekeh, Kale and Almond Salad.

If you’re new to Blue Apron, the idea behind it is to allow you to create delicious, chef-designed recipes right in your own kitchen. All the ingredients you need are delivered right to your doorstep in just the right proportions so no additional trips to the market are needed. All the ingredients arrive on your doorstep in one refrigerated box and you choose between a 2-person or family plan. Every week of meals is different and there’s no commitment required. You pick when you want to receive the service!

I use Blue Apron 1-2 weeks out of every month to simplify meal planning and to help me break out of ruts of making the same things over and over again.

Take this wild caught Mediterranean salmon dish for example. I have never cooked with freekheh before but was interested to learn that this “new” ancient supergrain is low in fat and high in protein and fiber. When matched up against quinoa, freekeh has more protein and twice as much fiber. (Note: it’s made from wheat so it’s not a gluten-free grain.) This was also my first time cooking with sumac powder which was blended with turmeric to create the seasoning blend.

You can find the recipe for this salmon dish on Blue Apron’s website. We will most definitely be recreating this one again on our own!

A couple of weeks later we received another salmon recipe in our Blue Apron box, BBQ Spiced Salmon & Roasted Sweet Potato Rounds with Arugula, Apple and Walnut Salad. This recipe was a bit more straightforward than the sumac-spiced dish but a perfect, lighter meal for transitioning into spring weather.

I’ll share a few other recipes I’ve created with Blue Apron lately and be sure to read to the bottom of the post to learn how you can receive your first two meals FREE and I’m giving away a FREE WEEK of meals to two readers!

Hoisin and Shitake Burgers with Miso Mayonnaise and Roasted Sweet Potato Wedges. Oh my gosh, these burgers were AMAZING. The burgers were packed with shitake mushrooms and topped with the most delicious miso mayo mixture. They were dressed with shredded bok choy which really complimented the Eastern flavors of the burger.

I really love it when Blue Apron goes a more ethnic route with its dishes and this Nepalese Chicken Tarkari with Garlic-Spinach Rice & Spiced Tomato Sauce did not disappoint! The chicken tarkari spice blend was a mix of curry powder, cumin, cinnamon and cloves and so warm and fragrant.

And finally, this Meatball Ragout with Swiss Chard was simple but so flavorful. The stew featured a mix of meatballs, carrots, chard and potatoes in a herby and savory tomato sauce.

I’ve got our next Blue Apron delivery set to arrive on Saturday and I can’t wait to cook next week’s meals!

Also, I’m giving away a free week of meals to two readers. If you’d like to enter to win, simply visit the Blue Apron Recipe Page and let me know what recipes you’d like to make at home! 

Giveaway ends Friday at midnight EST. US readers only. First time Blue Apron customers only. 

This post is sponsored by Blue Apron.