Seared Salmon over Farro with Dates, Zucchini & Garlic Labneh

Seared Salmon over Farro

with Dates, Zucchini & Garlic Labneh

35 MIN
2 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

Plump medjool dates—known for their rich, caramel-like flavor—are a sweet surprise when hidden inside our hearty medley of farro and sautéed vegetables. A dollop of creamy, garlicky labneh is the perfect cooling complement to simply seasoned salmon, served on top of the farro.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Seared Salmon over Farro with Dates, Zucchini & Garlic Labneh
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Zucchini
  • 2 oz Dried Medjool Dates
  • ¼ cup Labneh Cheese
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
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 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 & make the garlic labneh
2 Prepare the ingredients & make the garlic labneh

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice into rounds. Combine the sliced zucchini and sliced carrots in a bowl. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. In a bowl, combine the labneh, half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Cook the fish
3 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm. 

*An instant-read thermometer should register 145°F.

Cook the vegetables
4 Cook the vegetables

Add the sliced zucchini and carrots to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. 

Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, chopped dates, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh. Enjoy! 

Tips from Home Chefs

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 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 & make the garlic labneh

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice into rounds. Combine the sliced zucchini and sliced carrots in a bowl. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. In a bowl, combine the labneh, half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the garlic labneh
Cook the fish
3 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm. 

*An instant-read thermometer should register 145°F.

4 Cook the vegetables

Add the sliced zucchini and carrots to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. 

Cook the vegetables
Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, chopped dates, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh. Enjoy! 

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