Spiced Salmon & Garlic Yogurt with Crispy Chickpea & Farro Salad

Spiced Salmon & Garlic Yogurt

with Crispy Chickpea & Farro Salad

Group Created with Sketch. 35 min 7 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
  • View All
    Nutrition Label
    Download

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

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the farro:
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.

Prepare the ingredients & make the garlic yogurt:
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.

Roast the chickpeas:
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.

Cook the vegetables:
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.

Cook the fish:
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

Finish the farro & serve your dish:
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the farro:
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.

Prepare the ingredients & make the garlic yogurt:
Roast the chickpeas:
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.

Cook the vegetables:
Cook the fish:
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! 

Finish the farro & serve your dish: