Salsa Verde Salmon

with Sweet Corn & Pesto Farro Salad

40 MIN

+$1.45/serving 4 Servings

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with Shrimp

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Semi-Pearled Farro
½ lb Grape Tomatoes
4 Scallions
1 bunch Parsley
1 clove Garlic
2 ears Of Corn
1 Tbsp Capers
⅓ cup Basil Pesto
1 Tbsp Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 any 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 or the small side of a box grater, finely grate into a paste.

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.

3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

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.

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 shrimp over the finished farro. Top the salmon with the salsa verde. Garnish with the sliced green tops of the scallions. Enjoy!