Roasted Salmon & Salsa Verde Farro

with Roasted Vegetables

35 MIN

10 SmartPoints®

2 Servings

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From the Test Kitchen

This flavorful dish features bright fresh orange in two ways: half is thinly sliced and roasted along with our salmon in the oven, while the other half is diced, then tossed into a hearty bed of farro and vegetables for pops of sweet, citrusy flavor in each bite.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Skin-On Salmon Fillet
½ cup Semi-Pearled Farro
1 Navel Orange
4 oz Sweet Peppers
3 oz Radishes
⅓ cup Salsa Verde
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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:

While the farro cooks, wash and dry the fresh produce. Quarter the radishes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the orange crosswise. Thinly slice one half. Peel and medium dice the remaining half.

3 Season the vegetables:

While the farro continues to cook, line a sheet pan with foil. Place the quartered radishes and peppers on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

4 Prepare the fish:

Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).

5 Roast the vegetables & fish:

Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the prepared fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through. Remove from the oven.

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy!