Pine Nut-Crusted Salmon
Pine Nut-Crusted Salmon with
Creamy Tomato Farro and Roasted Green Beans
2 SERVINGS
40–50 MINUTES
INGREDIENTS 1/8 8 1/2 3 2 3 1/2 1/2 10
ounce basil, divided ounces green beans pint cherry tomatoes tablespoons pine nuts cloves garlic, divided packets mayonnaise ounce grated Parmesan cheese, divided cup farro ounces salmon
YOU’LL NEED olive oil kosher salt black pepper 8" medium pot with lid baking sheet 10" medium pan
1. Prepare ingredients
2. Make topping and cook farro
3. Prepare salmon
Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop basil leaves, discarding stems. Trim and discard ends of green beans—try lining up the ends on your cutting board to trim them all at once. Halve tomatoes. Roughly chop pine nuts and place in a medium bowl. Mince garlic.
Add mayonnaise, half of Parmesan, half of basil, and half of garlic to bowl with pine nuts and stir to combine. Season with pepper as desired (no need to add salt here—you’ll get a nice saltiness from the cheese), and set aside. Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 13–15 minutes (see recipe tip). Drain and return to pot, off heat, then cover to keep warm.
While farro cooks, rub a baking sheet with 1 teaspoon olive oil. Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Arrange salmon skin-side down on half of prepared baking sheet. Using your fingers, spread over pine nut topping.
4. Roast salmon and green beans
5. Cook tomato sauce
6. Finish farro and plate
On other half of baking sheet, toss green beans with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer. Roast until green beans are crisp, pine nut crust is golden brown, and salmon is cooked through and opaque, 12–14 minutes (see recipe tip).
While salmon and green beans roast, heat ½ tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add tomatoes and remaining garlic and cook, pressing tomatoes to release their juices, until very soft, about 3 minutes. Add 2 tablespoons water and simmer until sauce has thickened, 2–3 minutes more. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat.
Once salmon is roasted, return pan with tomato sauce to medium heat. Add cooked farro, remaining basil, remaining Parmesan, and ½ tablespoon olive oil, and stir to coat, 1–2 minutes. Taste and add salt and pepper as desired. Serve creamy tomato farro with salmon and roasted green beans, and dig in!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did! Perfectly cooked farro is tender, but still has some chew to it. Taste your farro before you drain it; if you prefer a more tender consistency, keep cooking a few minutes longer. Your salmon is finished cooking when a thin knife inserted into the fish meets no resistance. USDA recommends cooking fish to 145°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
The best way to take a fish dish from standard to outstanding is to give it an Italian twist. Parmesan, fresh basil, and garlic infuse this hearty salmon dinner with todie-for flavor, while buttery pine nuts and tender farro create an incredible coupling of crispy and chewy textures.
Creamy Tomato Farro and Roasted Green Beans
2 SERVINGS
40–50 MINUTES
INGREDIENTS 1/8 8 1/2 3 2 3 1/2 1/2 10
ounce basil, divided ounces green beans pint cherry tomatoes tablespoons pine nuts cloves garlic, divided packets mayonnaise ounce grated Parmesan cheese, divided cup farro ounces salmon
YOU’LL NEED olive oil kosher salt black pepper 8" medium pot with lid baking sheet 10" medium pan
1. Prepare ingredients
2. Make topping and cook farro
3. Prepare salmon
Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop basil leaves, discarding stems. Trim and discard ends of green beans—try lining up the ends on your cutting board to trim them all at once. Halve tomatoes. Roughly chop pine nuts and place in a medium bowl. Mince garlic.
Add mayonnaise, half of Parmesan, half of basil, and half of garlic to bowl with pine nuts and stir to combine. Season with pepper as desired (no need to add salt here—you’ll get a nice saltiness from the cheese), and set aside. Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 13–15 minutes (see recipe tip). Drain and return to pot, off heat, then cover to keep warm.
While farro cooks, rub a baking sheet with 1 teaspoon olive oil. Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Arrange salmon skin-side down on half of prepared baking sheet. Using your fingers, spread over pine nut topping.
4. Roast salmon and green beans
5. Cook tomato sauce
6. Finish farro and plate
On other half of baking sheet, toss green beans with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer. Roast until green beans are crisp, pine nut crust is golden brown, and salmon is cooked through and opaque, 12–14 minutes (see recipe tip).
While salmon and green beans roast, heat ½ tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add tomatoes and remaining garlic and cook, pressing tomatoes to release their juices, until very soft, about 3 minutes. Add 2 tablespoons water and simmer until sauce has thickened, 2–3 minutes more. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat.
Once salmon is roasted, return pan with tomato sauce to medium heat. Add cooked farro, remaining basil, remaining Parmesan, and ½ tablespoon olive oil, and stir to coat, 1–2 minutes. Taste and add salt and pepper as desired. Serve creamy tomato farro with salmon and roasted green beans, and dig in!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did! Perfectly cooked farro is tender, but still has some chew to it. Taste your farro before you drain it; if you prefer a more tender consistency, keep cooking a few minutes longer. Your salmon is finished cooking when a thin knife inserted into the fish meets no resistance. USDA recommends cooking fish to 145°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
The best way to take a fish dish from standard to outstanding is to give it an Italian twist. Parmesan, fresh basil, and garlic infuse this hearty salmon dinner with todie-for flavor, while buttery pine nuts and tender farro create an incredible coupling of crispy and chewy textures.
