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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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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.
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.
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.
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.
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