Salmon & Salsa Verde with Farro, Sweet Corn, & Basil Pesto

Salmon & Salsa Verde

with Farro, Sweet Corn, & Basil Pesto

40 MIN
4 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

We’re making an easy Italian salsa verde from scallions, parsley, and capers to give simple, pan-seared salmon a fresh lift. It’s the perfect partner for a salad of warm grains studded with tomatoes and corn and dressed with flavorful basil pesto.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel 1 clove of garlic (you will have extra). Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Cook the farro:
2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the fish:
3 Cook the fish:

While the farro cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skinless side down. Cover with aluminum foil to keep warm.

Cook the corn & finish the farro:
4 Cook the corn & finish the farro:

While the farro continues to cook, to the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the seasoned tomatoes, pesto, and half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.

Make the salsa verde & serve your dish:
5 Make the salsa verde & serve your dish:

While the corn cooks, in a bowl, combine the chopped parsley and capers, sliced white bottoms of the scallions, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Serve the cooked fish over the finished farro. Top the fish with the salsa verde. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel 1 clove of garlic (you will have extra). Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester).

2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro:
Cook the fish:
3 Cook the fish:

While the farro cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skinless side down. Cover with aluminum foil to keep warm.

4 Cook the corn & finish the farro:

While the farro continues to cook, to the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the seasoned tomatoes, pesto, and half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.

Cook the corn & finish the farro:
Make the salsa verde & serve your dish:
5 Make the salsa verde & serve your dish:

While the corn cooks, in a bowl, combine the chopped parsley and capers, sliced white bottoms of the scallions, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Serve the cooked fish over the finished farro. Top the fish with the salsa verde. Garnish with the sliced green tops of the scallions. Enjoy! 

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