We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pan-Seared Salmon & Farro Salad
with Brussels Sprouts & Apple
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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 the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 550 Cals/serving
-
Chefs, fall is here, and there’s no better way to celebrate it than with some of the season’s first Brussels sprouts. Tiny heads of densely wrapped leaves, Brussels sprouts are amazingly versatile. Here, we’re thinly slicing them, cooking them with a little lemon zest and mixing them into a farro salad that accompanies seared salmon fillets. In the salad, we’re also featuring apple, one of our favorite fall fruits. Juicy and sweet, it’s delicious coated in a tangy vinaigrette made with lemon juice and Dijon mustard.
Get Cooking
fresh
ingredients
Title
-
2 Salmon Fillets
-
⅓ cup Semi-Pearled Farro
- 4 oz Brussels Sprouts
-
1 Apple
-
1 Lemon
-
1 large bunch Parsley
-
2 Tbsps Whole Grain Dijon Mustard
-
1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Pick the parsley leaves off the stems; discard the stems. Core and small dice the apple.
3
Cook the Brussels Sprouts:
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.
4
Make the vinaigrette:
While the Brussels sprouts cook, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
5
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the Brussels sprouts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
6
Finish the farro & plate your dish:
While the salmon cooks, to the bowl of cooked Brussels sprouts, add the apple, cooked farro and as much of the vinaigrette as you’d like (you may have extra vinaigrette). Stir to thoroughly combine and season with salt and pepper to taste. In a small bowl, toss the parsley with the juice of the remaining lemon wedge; season with salt and pepper to taste. Divide the farro salad between 2 dishes. Top with the cooked salmon and garnish with the dressed parsley. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Pick the parsley leaves off the stems; discard the stems. Core and small dice the apple.
3
Cook the Brussels Sprouts:
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.
4
Make the vinaigrette:
While the Brussels sprouts cook, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
5
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the Brussels sprouts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
6
Finish the farro & plate your dish:
While the salmon cooks, to the bowl of cooked Brussels sprouts, add the apple, cooked farro and as much of the vinaigrette as you’d like (you may have extra vinaigrette). Stir to thoroughly combine and season with salt and pepper to taste. In a small bowl, toss the parsley with the juice of the remaining lemon wedge; season with salt and pepper to taste. Divide the farro salad between 2 dishes. Top with the cooked salmon and garnish with the dressed parsley. Enjoy!
Tips from Home Chefs
About Blue Apron
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