Carb Conscious

Crispy Skin Salmon

with Lemon-Caper Sauce & Warm Farro Salad

35 MIN

2 Servings

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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.
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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

fresh

ingredients

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

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. 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.

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.

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!