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Crispy Skin Salmon
with Salsa Verde & Farro Salad
30 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
This hearty dish highlights rich, crispy-skin salmon fillets, which we're serving over a bed of farro mixed with zucchini, onion, and golden raisins for pops of sweetness. It's all topped with a drizzle of our herbaceous salsa verde for bright, punchy flavor.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories540 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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1 cup Semi-Pearled Farro
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2 Zucchini
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2 cloves Garlic
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1 Lemon
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2 Red Onions
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⅓ cup Salsa Verde
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3 Tbsps Golden Raisins
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1 oz Castelvetrano Olives
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro
Fill a large 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. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onions. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
3
Cook the vegetables
Drain the rehydrated raisins. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini, 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; 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 drained raisins and chopped olives. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the pork
Pat the pork 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 pork. Cook 4 to 5 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the cooked vegetables, lemon zest, and the lemon juice; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished farro topped with the sliced pork. Drizzle with the salsa verde. Enjoy!
1
Cook the farro
Fill a large 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. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onions. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
3
Cook the vegetables
Drain the rehydrated raisins. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini, 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; 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 drained raisins and chopped olives. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the pork
Pat the pork 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 pork. Cook 4 to 5 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the cooked vegetables, lemon zest, and the lemon juice; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished farro topped with the sliced pork. Drizzle with the salsa verde. Enjoy!
Tips from Home Chefs