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!
Roasted Salmon, Fennel & Castelvetrano Olives with Cara Cara Orange, Farro & Salsa Verde
670 Calories per serving
Cooking Time: 25 to 35 minutes
2 Skinless Salmon Fillets
2/3 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
1/4 Teaspoon Fennel Pollen
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Pick off and reserve some of the fennel fronds; thinly slice the fennel stems and bulb. Using a peeler, remove the rind of the orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off and discard the remaining orange rind and pith; medium dice the orange. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Finely chop the almonds. Roughly chop the capers.
2 Cook the farro:
Add the farro to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3 Roast the salmon, onion, fennel & olives:
While the farro cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the fennel stems and bulb, onion and olives on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer; place the seasoned salmon fillets on top. Roast 16 to 18 minutes, or until the vegetables are tender and the salmon is cooked to your desired degree of doneness.
4 Make the salsa verde:
While the salmon, onion, fennel and olives roast, in a small bowl, combine the garlic paste, parsley, almonds and capers. Stir in enough olive oil to create a rough paste. Season with salt and pepper to taste and set aside.
5 Dress the farro:
Add the orange and orange zest to the pot of cooked farro. Stir in a drizzle of olive oil; season with salt and pepper to taste.
6 Plate your dish:
Divide the dressed farro and roasted onion, fennel and olives between 2 plates. Top with a roasted salmon fillet and the salsa verde. Garnish with the fennel fronds and fennel pollen. Enjoy!
Big Flavors Rating: 5 Stars