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Tender, flaky salmon is the star of the show in this comforting, sweet-and-salty meal.
This was one of our favorite Blue Apron meals to date. There are a lot of flavors going on here, but they all work beautifully together!
I've never roasted olives before, and was really pleased with the results. The fennel and onions get nice and sweet while roasting. I will say that if your pieces of salmon are on the thin side, you might want to roast them for a little less time to make sure they don't overcook. I would have liked mine a little less cooked.
The sweetness from the oranges goes really well with the salty olives and capers, and the salsa verde that goes over the top was the perfect accompaniment.
We really enjoyed this meal, and will definitely be making it again!
Bonus tip - if you're getting this from Blue Apron and the almonds are in a bag, instead of finely chopping the almonds, you can smash them with your knife handle to quickly and easily pulverize them. Saved me some time and was less messy!
2 Skinless Salmon Fillets
⅔ Cup Pearled Farro
1 Fennel Bulb With Fronds
1 Cara Cara Orange
1 Clove Garlic
1 Red Onion
1 Large Bunch Parsley
2 Ounces Castelvetrano Olives
3 Tablespoons Sliced Almonds
1 Tablespoon Capers
¼ Teaspoon Fennel Pollen
Head to Blue Apron for the full recipe.
Joanne (eats well with others) says
I think I've only had roasted olive on pizza, but they are GOOD. Love the sound of this Blue Apron meal!