Crispy Skin Salmon & Vegetable Farro

with Lemon-Parsley Sauce

35 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

Here, simple pan-seared salmon gets a lift from a bright and punchy lemon-parsley sauce. It’s the perfect match for a hearty bed of warm farro tossed with sautéed asparagus and tangy-sweet pickled peppers.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

430 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 oz Pickled Peppadew Peppers
6 oz Asparagus
1 Tbsp Capers
2 cloves Garlic
½ cup Semi-Pearled Farro
1 Lemon
1 bunch Parsley
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Finely chop the parsley leaves and stems. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.

3 Cook the asparagus

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Season with salt and pepper.

5 Make the sauce

Meanwhile, in a bowl, combine the chopped parsley, chopped capers, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked asparagus, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked eggs over the finished farro. Top with the sauce. Enjoy!