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

Salmon & Salsa Verde

with Farro, Sweet Corn & Basil Pesto

Group Created with Sketch. 40 min
Carb Conscious Mediterranean Diet i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
  • View All
    Nutrition Label
    Download

We’re making an easy Italian salsa verde from scallions, parsley, and capers to give simple, pan-seared salmon a fresh lift.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Salmon & Salsa Verde with Farro, Sweet Corn & Basil Pesto
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Semi-Pearled Farro
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 1 clove Garlic
  • 2 ears Of Corn
  • 1 bunch Parsley
  • 1 Tbsp Capers
  • ⅓ cup Basil Pesto
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

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

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, 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 corn & finish the farro
4 Cook the corn & finish the farro

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). 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, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

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

Meanwhile, in a bowl, combine the chopped parsley, chopped 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. Taste, then season with salt and pepper if desired. 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

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

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, 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 corn & finish the farro

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). 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, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

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

Meanwhile, in a bowl, combine the chopped parsley, chopped 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. Taste, then season with salt and pepper if desired. 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!