Spanish-Spiced Salmon & Farro with Roasted Vegetables  & Salsa Verde

Spanish-Spiced Salmon & Farro

with Roasted Vegetables & Salsa Verde

35 MIN
2 Servings
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From the Test Kitchen

In this vibrant dish, salmon is coated with a bold blend of smoked paprika, cumin, and more, then roasted between slices of fresh orange for bright, citrusy flavor. We’re serving it over a hearty bed of farro, roasted shishito peppers and radishes, and sweet bites of diced orange—all brought together with our herby salsa verde.
16 green SmartPoints® per serving
10 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Spanish-Spiced Salmon & Farro with Roasted Vegetables  & Salsa Verde
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Semi-Pearled Farro
  • 1 Navel Orange
  • ⅓ cup Salsa Verde
  • 3 oz Radishes
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 3 oz Shishito Peppers
Cook the farro
1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. 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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Quarter the radishes lengthwise. Halve the orange crosswise. Thinly slice one half into rounds. Peel and medium dice the remaining half. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. 

Season the vegetables
3 Season the vegetables

Line a sheet pan with foil. Place the quartered radishes and pepper pieces on the foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. 

Roast the vegetables & fish
4 Roast the vegetables & fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the seasoned fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 10 to 15 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy! 

Tips from Home Chefs

Cook the farro
1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. 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. Quarter the radishes lengthwise. Halve the orange crosswise. Thinly slice one half into rounds. Peel and medium dice the remaining half. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients
Season the vegetables
3 Season the vegetables

Line a sheet pan with foil. Place the quartered radishes and pepper pieces on the foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. 

4 Roast the vegetables & fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the seasoned fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 10 to 15 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Roast the vegetables & fish
Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy! 

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