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Seared Salmon
with Zucchini, Date, & Pepper Farro
30 MIN
2 Servings
From the Test Kitchen
To contrast the bold flavors of our salmon—coated with a blend of spices like smoked paprika, cumin, and cayenne pepper—we’re serving it over hearty grains of farro studded with sweet dates and crunchy almonds. Just before serving, we’re topping the fish with a dollop of cooling fromage blanc.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories650 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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1 10-Oz Skin-On Salmon Fillet
- ½ cup Semi-Pearled Farro
- 1 Zucchini
- 2 cloves Garlic
- 1 oz Dried Medjool Dates
- 2 Tbsps Sliced Roasted Almonds
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1 oz Sliced Roasted Red Peppers
- 2 Tbsps Fromage Blanc
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Fill a medium pot 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:
While the farro cooks, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Roughly chop the peppers.
3
Cook the fish:
While the farro continues to cook, pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat ( you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, 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.
4
Cook the zucchini:
To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked zucchini, chopped dates and peppers, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top the fish with the fromage blanc. Enjoy!
1
Cook the farro:
Fill a medium pot 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:
While the farro cooks, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Roughly chop the peppers.
3
Cook the fish:
While the farro continues to cook, pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat ( you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, 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.
4
Cook the zucchini:
To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked zucchini, chopped dates and peppers, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top the fish with the fromage blanc. Enjoy!
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