Crispy Skin Salmon with Salsa Verde & Farro Salad

Crispy Skin Salmon

with Salsa Verde & Farro Salad

30 MIN
$14.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Sea Scallops
    with 10 oz Sustainably Sourced Wild Caught Sea Scallops
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Sea Scallops

    From the Test Kitchen

    This hearty dish highlights rich, crispy-skin trout fillets, which we're serving over a bed of farro mixed with zucchini, shallot, and golden raisins for pops of sweetness. It's all topped with a drizzle of our herbaceous salsa verde for bright, punchy flavor.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    fresh
    ingredients
    Crispy Skin Salmon with Salsa Verde & Farro Salad
    Title
    • 10 oz Sea Scallops
    • ½ cup Semi-Pearled Farro
    • 1 Zucchini
    • 2 cloves Garlic
    • ⅓ cup Salsa Verde
    • 1 Lemon
    • 1½ Tbsps Golden Raisins
    • 1 oz Castelvetrano Olives
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Shallot

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    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. Peel and thinly slice the shallot. 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 1 teaspoon. Quarter and deseed the lemon.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    Drain the rehydrated raisins. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced shallot; 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 scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

    Cook the scallops
    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 the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked scallops. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy!

    Browse Steps
    1 of 5