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Crispy Skin Salmon
with Salsa Verde & Farro Salad
30 MIN
+$6.99/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.
8-14 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
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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
-
4 Skin-On Salmon Fillets
-
1 cup Semi-Pearled Farro
-
2 Zucchini
-
2 cloves Garlic
-
1 Red Onion
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⅓ cup Salsa Verde
-
1 Lemon
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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 onion. 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 onion; 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 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 cook 1 to 2 minutes, or until lightly browned 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, lemon zest, and lemon juice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (skin side up). 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 onion. 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 onion; 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 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 cook 1 to 2 minutes, or until lightly browned 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, lemon zest, and lemon juice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (skin side up). Drizzle with the salsa verde. Enjoy!
Tips from Home Chefs