Crispy Skin Salmon with Salsa Verde & Farro Salad
Carb Conscious

Crispy Skin Salmon

with Salsa Verde & Farro Salad

35 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Crispy Skin Salmon with Salsa Verde & Farro Salad
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Semi-Pearled Farro
  • 2 Zucchini
  • 2 cloves Garlic
  • 1 Red Onion
  • ⅓ cup Salsa Verde
  • 1 Lemon
  • 3 Tbsps Golden Raisins
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 oz Castelvetrano Olives (May Contain Pits)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro
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.

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. Roughly chop the olives (if necessary, remove the pits). 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.

Cook the vegetables
3 Cook the vegetables

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 rehydrated raisins (draining before adding) and chopped olives. 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 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.

Finish the farro & serve your dish
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) and salsa verde. Enjoy!

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Crispy Skin Salmon

Cook the farro
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. Roughly chop the olives (if necessary, remove the pits). 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.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

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 rehydrated raisins (draining before adding) and chopped olives. 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 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.

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, 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) and salsa verde. Enjoy!

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