Lemon-Parsley Salmon with Vegetable Farro

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

2 Skin-On Salmon Fillets

½ cup Semi-Pearled Farro

6 oz Asparagus

½ oz Pickled Peppadew Peppers

1 Tbsp Capers

2 cloves Garlic

¼ tsp Crushed Red Pepper Flakes

1 Lemon

1 bunch Parsley

Instructions

1 Cook the farro 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. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Finely chop the parsley leaves and stems. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.

3 Cook the asparagus In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the sauce Meanwhile, in a bowl, combine the chopped parsley, chopped capers, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish To the pot of cooked farro, add the cooked asparagus, chopped peppers, the juice of the remaining lemon wedges, and a drizzle 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 sauce. Enjoy!

1 Cook the farro 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. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Finely chop the parsley leaves and stems. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.

3 Cook the asparagus In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

4 Cook the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the sauce Meanwhile, in a bowl, combine the chopped parsley, chopped capers, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish To the pot of cooked farro, add the cooked asparagus, chopped peppers, the juice of the remaining lemon wedges, and a drizzle 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 sauce. Enjoy!

Nutrition

• Calories: 580