Best 10 Salmon Fillets With Salsa Verde And Farro Salad Recipes

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Salmon fillets with salsa verde and farro salad is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the salsa verde is a flavorful and refreshing complement. The farro salad adds a hearty and filling element to the dish. This recipe is easy to follow and can be made in under an hour.

Here are our top 10 tried and tested recipes!

SALMON FILLETS WITH SALSA VERDE AND FARRO SALAD



Salmon Fillets with Salsa Verde and Farro Salad image

Provided by Amanda Freitag

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups farro
4 cups water
Kosher salt
1/4 cup olive oil
Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
2 cloves garlic
2 anchovy fillets
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/2 bunch chives, coarsely chopped (about 1/2 cup)
1/2 bunch flat-leaf parsley, coarsely chopped (about 1/2 cup)
2 tablespoons coarsely chopped fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
1/2 cup canola oil
2 cups arugula
1 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • For the farro: Combine the farro with the water in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until al dente, 20 to 30 minutes. Drain off any excess water and transfer to a medium bowl. Season with salt.
  • For the salmon: Heat the olive oil in a large ovenproof skillet over high heat. Pat the salmon dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the fillets to the skillet, skin-side down, and cook, undisturbed, for 2 minutes. Transfer the skillet to the oven and bake the salmon, still skin-side down, until the skin is crisp and golden but the flesh is still just translucent in the center, 3 to 5 minutes.
  • Meanwhile, make the salsa verde: Use both the blade edge and a flat side of a chef's knife to mince and mash the garlic, anchovies and salt to a paste. Transfer the paste to a food processor. Add the mustard, herbs and red pepper flakes, and pulse while slowly drizzling in both oils. The consistency should be chunky. Season with salt and black pepper and set aside.
  • For the assembly: Divide the arugula among 4 plates; top each with 1 salmon fillet, skin-side up. Sprinkle about 1/4 cup of the farro over each serving and drizzle generously with the salsa verde (about 2 tablespoons per plate). Halve the lemon, remove the seeds, and squeeze the juice over the salsa verde.

GRILLED SALMON WITH CITRUS SALSA VERDE



Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
  • For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
  • Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD



Salsa verde salmon with smashed chickpea salad image

Make this versatile salmon dish served with a smashed chickpea salad as a quick midweek meal and enjoy the leftovers for lunch the next day

Provided by Anna Glover

Categories     Dinner, Lunch, Supper

Time 35m

Yield Serves 1, plus 1 lunchbox

Number Of Ingredients 10

3 tsp olive oil
1 orange , zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks), finely chopped
½ tbsp Dijon mustard
1 shallot or 1/2 small red onion, finely chopped
½ tbsp red wine vinegar
400g can chickpeas , drained and rinsed
2 roasted red peppers from a jar, drained and chopped
50g kale

Steps:

  • Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
  • Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
  • Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
  • Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.

Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.6 milligram of sodium

SLOW-COOKED SALMON WITH SALSA VERDE



Slow-Cooked Salmon with Salsa Verde image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 11

1/2 cup olive oil
Two 4-ounce pieces wild salmon, skin on
Kosher salt and freshly ground black pepper
1/3 cup finely chopped parsley
1 shallot, grated on a rasp grater, such as Microplane
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 salt-packed anchovies, rinsed and finely chopped
1 clove garlic, grated on rasp grater, such as Microplane
1 jalapeno, seeded and minced
Juice and zest of 1 lemon

Steps:

  • Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
  • Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
  • In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.

ROASTED SALMON WITH SALSA VERDE



Roasted Salmon with Salsa Verde image

Categories     Citrus     Fish     Herb     Bake     Roast     Low Carb     Summer     Bon Appétit

Yield Makes 20 Servings

Number Of Ingredients 8

1 9 1/2-pound whole salmon without head, cleaned, scaled
Nonstick vegetable oil spray
1 lemon, cut into 1/4-inch-thick slices
12 sprigs mixed fresh herbs (such as parsley, thyme and oregano)
3 tablespoons extra-virgin olive oil
Salsa Verde
Dill sprigs
Lemon slices

Steps:

  • For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
  • Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
  • Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.

SALMON WITH SALSA VERDE



Salmon with salsa verde image

A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 27m

Number Of Ingredients 14

1 x 25g pack dill , roughly chopped
1 x 25g pack mint , tough stalks removed and roughly chopped
1 x 25g pack flat-leaf parsley , roughly chopped
1 x 25g pack chives , roughly chopped
1 ½ tbsp wholegrain mustard
2 tbsp caper
2 tbsp toasted pine nut
1 x 200g tin green olive stuffed with anchovies, drained (85g)
2 lemons , juice only
4 salmon fillets
175g wild and white basmati rice
50g stoned marinated black kalamata olive
75g toasted pine nut
1 red pepper , chopped

Steps:

  • Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
  • Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
  • If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
  • Pile the salsa verde on top of the salmon fillets. Serve with the rice.

Nutrition Facts : Calories 375 calories, Fat 25.9 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 2.6 grams carbohydrates, Sugar 1.1 grams sugar, Fiber 1.8 grams fiber, Protein 33.2 grams protein, Sodium 0.7 milligram of sodium

PAN-SEARED SALMON & FARRO SALAD RECIPE - (4.2/5)



Pan-Seared Salmon & Farro Salad Recipe - (4.2/5) image

Provided by á-70803

Number Of Ingredients 8

2 Salmon Fillets
1/3 Cup Semi-Pearled Farro
4 Ounces Brussels Sprouts
1 Apple
1 Lemon
1 Large Bunch Parsley
2 Tablespoons Whole Grain Dijon Mustard
1 Shallot

Steps:

  • 1 Cook the farro: Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly. 2 Prepare the ingredients: While the farro cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Pick the parsley leaves off the stems; discard the stems. Core and small dice the apple. 3 Cook the Brussels Sprouts: While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl. Wipe out the pan. 4 Make the vinaigrette: While the Brussels sprouts cook, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. 5 Cook the salmon: Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the Brussels sprouts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat. 6 Finish the farro & plate your dish: While the salmon cooks, to the bowl of cooked Brussels sprouts, add the apple, cooked farro and as much of the vinaigrette as you'd like (you may have extra vinaigrette). Stir to thoroughly combine and season with salt and pepper to taste. In a small bowl, toss the parsley with the juice of the remaining lemon wedge; season with salt and pepper to taste. Divide the farro salad between 2 dishes. Top with the cooked salmon and garnish with the dressed parsley. Enjoy!

CITRUS SALMON FILLETS WITH SALSA



Citrus Salmon Fillets with Salsa image

Take lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. -Tiffany Hartpence, Lander, WY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and chopped
1/2 cup cubed fresh pineapple
1/4 cup minced fresh basil
1/4 cup lime juice
2 shallots, chopped
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest

Steps:

  • For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 357 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein.

SALMON WITH SALSA VERDE NEW POTATOES



Salmon with salsa verde new potatoes image

Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish

Provided by Katy Greenwood

Categories     Main course

Time 25m

Yield Serves 2 with leftover salsa verde

Number Of Ingredients 11

250g new potato , halved
2 salmon fillets , skin on, about 140g each
3 tbsp olive oil
1 shallot , roughly chopped
small bunch flat-leaf parsley , roughly chopped
small bunch basil , roughly chopped
2 tbsp caper
4 anchovies , roughly chopped
1 large garlic clove , roughly chopped
juice 1 lemon
sugar snap pea , to serve (optional)

Steps:

  • Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
  • Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
  • Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.

Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium

SALMON FILLET WITH FRESH TOMATO SALSA



Salmon Fillet With Fresh Tomato Salsa image

Make and share this Salmon Fillet With Fresh Tomato Salsa recipe from Food.com.

Provided by mandagirl

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 -14 ounce wild salmon fillet
salt & freshly ground black pepper, to taste
1 teaspoon olive oil
2 medium fresh tomatoes, diced
1/2 medium sweet onion, finely chopped
6 -8 scallions, thinly sliced (about 1/3 cup)
2 tablespoons chopped fresh cilantro (I use fresh parsley)
1 1/2 tablespoons freshly squeezed lime juice or 1 1/2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
4 -5 drops hot pepper sauce
1/8 teaspoon ground black pepper

Steps:

  • Combine salsa ingredients (tomatoes through black pepper).
  • Mix well and chill.
  • Sprinkle salmon with salt and pepper.
  • Heat a large non-stick skillet and coat it with olive oil.
  • Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
  • Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
  • Cut fillet diagonally into 4 slices.
  • Serve with Tomato Salsa.

Tips:

  • Choose the right salmon fillets: Look for fillets that are firm and have a vibrant color. Avoid fillets that are soft or have a dull color.
  • Cook the salmon fillets properly: Salmon is a delicate fish, so it's important to cook it carefully. Overcooking can make the salmon dry and tough.
  • Make sure the salsa verde is flavorful: The salsa verde is a key component of this dish, so make sure it's packed with flavor. Use fresh herbs and a good quality olive oil.
  • Use a variety of grains in the farro salad: Farro is a hearty grain that pairs well with salmon. You can also add other grains, such as quinoa or brown rice, to the salad.
  • Roast the vegetables: Roasting the vegetables brings out their natural sweetness and flavor. You can roast any vegetables you like, such as broccoli, carrots, or zucchini.

Conclusion:

This recipe for salmon fillets with salsa verde and farro salad is a delicious and healthy meal that's perfect for any occasion. The salmon is cooked to perfection, the salsa verde is flavorful, and the farro salad is hearty and satisfying. This dish is sure to please everyone at your table.

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