Roasted Salmon, Fennel & Castelvetrano Olives
with Cara Cara Orange, Farro & Salsa Verde
Ingredients
- 2 Skinless Salmon Fillets
- 3/4 Cup Pearled Farro
- 1 Fennel Bulb With Fronds
- 1 Cara Cara Orange
- 1 Clove Garlic
- 1 Red Onion
- 1 Large Bunch Parsley
- 3 Tablespoons Sliced Almonds
- 2 Ounces Castelvetrano Olives
- 1 Tablespoon Capers
- 1/4 Teaspoon Fennel Pollen
From your pantry:
Instructions
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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.
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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.
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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. Leaving 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.
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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.
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Dress the farro
Add the orange zest to the pot of cooked farro. Stir in a drizzle of olive oil; season with salt and pepper to taste.
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Plate your dish
Divide the dressed farro and roasted onion, fennel and olives between 2 plates. Top each with a roasted salmon fillet and the salsa verde. Garnish with the fennel fronds and fennel pollen. Enjoy!
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