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
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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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      560 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
    • 3 Tbsps Golden Raisins
    • 1 Lemon
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 oz Pitted Castelvetrano Olives
    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. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. 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!

    Tips from Home Chefs

    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. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. 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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