Seared Salmon & Lemon-Caper Sauce with Farro, Kale & Pickled Peppers
Nutritionist's Pick

Seared Salmon & Lemon-Caper Sauce

with Farro, Kale & Pickled Peppers

30 MIN
2 Servings
Wellness at Blue Apron
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Salmon

    From the Test Kitchen

    Simple pan-seared salmon gets a lift from a punchy sauce of lemon juice, capers, and garlic. It’s the perfect match for a hearty salad of warm farro tossed with sautéed kale and tangy-sweet pickled peppers.

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    Dietary Information

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

    Carb Conscious 600 Calories or Less Nutritionist's Pick
    • Nutrition
    • Calories
      600 Cals (est.)
    Seared Salmon & Lemon-Caper Sauce with Farro, Kale & Pickled Peppers
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 6 oz Kale
    • 2 cloves Garlic
    • 1 Lemon
    • ½ oz Pickled Peppadew Peppers
    • 1 Tbsp Capers
    • ¼ tsp Crushed Red Pepper Flakes

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up 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

    Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.

    Prepare the ingredients
    Cook the kale
    3 Cook the kale

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 second to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Make the lemon-caper sauce
    5 Make the lemon-caper sauce

    Meanwhile, in a bowl, combine the chopped capers, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked kale, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and lemon-caper sauce. Enjoy!

    Finish the farro & serve your dish
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