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

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

step-by-step

instructions

Cook Along

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.

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.

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!