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Spiced Salmon & Garlic Yogurt
with Crispy Chickpea & Farro Salad
35 MIN
2 Servings
From the Test Kitchen
This vibrant dish features our flavorful marinated salmon, which comes coated with a Middle Eastern-style blend of saffron, mint, cumin, and more. It’s perfectly matched by a dollop of creamy garlic yogurt on top and a hearty mix of farro, roasted chickpeas, and sautéed vegetables served underneath.
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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Calories630 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
-
2 Middle Eastern-Style Spiced Wild Salmon Fillets
- ½ cup Semi-Pearled Farro
- 1 15.5 -Ounce Can Chickpeas
- 1 Zucchini
- 4 oz Sweet Peppers
-
1 clove Garlic
- ½ cup Plain Nonfat Greek Yogurt
- 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Place an oven rack in the center of the oven, then 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 & make the garlic yogurt:
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper.
3
Roast the chickpeas:
Line a sheet pan with a layer of paper towels; spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
4
Cook the vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared peppers and zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked farro and cover to keep warm. Wipe out the pan.
5
Cook the fish:
Pat the fish dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the 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.* Turn off the heat.
* An instant-read thermometer should register 145°F
6
Finish the farro & serve your dish:
To the pot of cooked farro and vegetables, add the roasted chickpeas, vinegar, and 1 teaspoon 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 garlic yogurt. Enjoy!
1
Cook the farro:
Place an oven rack in the center of the oven, then 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 & make the garlic yogurt:
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper.
3
Roast the chickpeas:
Line a sheet pan with a layer of paper towels; spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
4
Cook the vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared peppers and zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked farro and cover to keep warm. Wipe out the pan.
5
Cook the fish:
Pat the fish dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the 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.* Turn off the heat.
* An instant-read thermometer should register 145°F
6
Finish the farro & serve your dish:
To the pot of cooked farro and vegetables, add the roasted chickpeas, vinegar, and 1 teaspoon 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 garlic yogurt. Enjoy!
Tips from Home Chefs