Roasted Salmon, Fennel & Castelvetrano Olives with Cara Cara Orange, Farro & Salsa Verde

Roasted Salmon, Fennel & Castelvetrano Olives

with Cara Cara Orange, Farro & Salsa Verde

30 MIN
2 Servings
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From the Test Kitchen

Salsa verde, literally “green sauce” in both Spanish and Italian, can actually refer to two different, delicious condiments. And though they share a name and a beautiful color, there’s a world of difference between the two. Mexican variations, made with tomatillos and jalapeños, are recognized for their heat. We’re serving the milder, equally tasty (and centuries-old) Italian version. You’ll mix chopped parsley, almonds and capers with garlic paste and a little olive oil to make a bright, fresh topping for roasted salmon.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Roasted Salmon, Fennel & Castelvetrano Olives with Cara Cara Orange, Farro & Salsa Verde
Title
  • 2 Skinless Salmon Fillets
  • ⅔ cup Pearled Farro
  • 1 Fennel Bulb With Fronds
  • 1 Cara Cara Orange
  • 1 clove Garlic
  • 1 Red Onion
  • 1 large bunch Parsley
  • 2 oz Castelvetrano Olives
  • 3 Tbsps Sliced Almonds
  • 1 Tbsp Capers
  • ¼ tsp Fennel Pollen
time-saving
tips & techniques
Capers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Pick off and reserve some of the fennel fronds; thinly slice the fennel stems and bulb. Using a peeler, remove the rind of the orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off and discard the remaining orange rind and pith; medium dice the orange. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Finely chop the almonds. Roughly chop the capers.

Cook the farro:
2 Cook the farro:

Add the farro to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast the salmon, onion, fennel & olives:
3 Roast the salmon, onion, fennel & olives:

While the farro cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the fennel stems and bulb, onion and olives on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer; place the seasoned salmon fillets on top. Roast 16 to 18 minutes, or until the vegetables are tender and the salmon is cooked to your desired degree of doneness.

Make the salsa verde:
4 Make the salsa verde:

While the salmon, onion, fennel and olives roast, in a small bowl, combine the garlic paste, parsley, almonds and capers. Stir in enough olive oil to create a rough paste. Season with salt and pepper to taste and set aside.

Dress the farro:
5 Dress the farro:

Add the orange and orange zest to the pot of cooked farro. Stir in a drizzle of olive oil; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the dressed farro and roasted onion, fennel and olives between 2 plates. Top each with a roasted salmon fillet and the salsa verde. Garnish with the fennel fronds and fennel pollen. Enjoy!

Tips from Home Chefs

Roasted Salmon, Fennel & Castelvetrano Olives

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Pick off and reserve some of the fennel fronds; thinly slice the fennel stems and bulb. Using a peeler, remove the rind of the orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off and discard the remaining orange rind and pith; medium dice the orange. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Finely chop the almonds. Roughly chop the capers.

2 Cook the farro:

Add the farro to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro:
Roast the salmon, onion, fennel & olives:
3 Roast the salmon, onion, fennel & olives:

While the farro cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the fennel stems and bulb, onion and olives on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer; place the seasoned salmon fillets on top. Roast 16 to 18 minutes, or until the vegetables are tender and the salmon is cooked to your desired degree of doneness.

4 Make the salsa verde:

While the salmon, onion, fennel and olives roast, in a small bowl, combine the garlic paste, parsley, almonds and capers. Stir in enough olive oil to create a rough paste. Season with salt and pepper to taste and set aside.

Make the salsa verde:
Dress the farro:
5 Dress the farro:

Add the orange and orange zest to the pot of cooked farro. Stir in a drizzle of olive oil; season with salt and pepper to taste.

6 Plate your dish:

Divide the dressed farro and roasted onion, fennel and olives between 2 plates. Top each with a roasted salmon fillet and the salsa verde. Garnish with the fennel fronds and fennel pollen. Enjoy!

Plate your dish:
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