Crispy Skin Salmon with Lemon-Caper Sauce & Warm Farro Salad
Carb Conscious

Crispy Skin Salmon

with Lemon-Caper Sauce & Warm Farro Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Salmon

    From the Test Kitchen

    We’re giving rich, flaky salmon fillets a bright lift by cooking them in the pan with a tangy sauce that highlights fresh lemon juice, butter, and briny capers—a nod to classic Italian piccata. It’s all served over a bed of warm farro studded with sautéed vegetables and finished with spicy Calabrian chile and more lemon juice.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Crispy Skin Salmon with Lemon-Caper Sauce & Warm Farro Salad
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 1 Red Or Yellow Onion
    • 1 Zucchini
    • 1½ Tbsps Golden Raisins
    • 1 tsp Preserved Lemon Purée
    • 1 Lemon
    • 2 cloves Garlic
    • 1½ tsps Calabrian Chile Paste
    • 1 oz Salted Butter
    • 1 Tbsp Capers
    Cook the farro
    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. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the rehydrated raisins (draining before adding). Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and carefully add the butter, lemon purée, capers, and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the farro & serve your dish
    5 Finish the farro & serve your dish
    To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (including any sauce from the pan). Enjoy!

    Tips from Home Chefs

    Cook the farro
    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. 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. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the rehydrated raisins (draining before adding). Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and carefully add the butter, lemon purée, capers, and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Finish the farro & serve your dish
    5 Finish the farro & serve your dish
    To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (including any sauce from the pan). Enjoy!
    Browse Steps
    1 of 5