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Salmon and summer squash in parchment with Mediterranean farro salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the farro

Heat the oven to 400°F.
In a medium sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside.
While the farro cooks, prepare the vegetables and fish.

Prep the squash

Trim the ends from the summer squash; cut the squash crosswise into ¼-inch-thick rounds.

In a medium bowl, stir together the squash, thyme, and 1 to 2 teaspoons oil. Season with salt and pepper.

Assemble the parchment packets

Pat the fish dry with a paper towel; season generously with salt and pepper.
Cut half the lemon crosswise into 4 rounds; juice half and set aside for the farro salad. [Cut 1 lemon crosswise into 8 rounds; juice 1 lemon.]

Lay the parchment paper sheets side by side and divide the squash mixture between the sheets. Top each with a fish fillet (skin side down for the salmon), 2 lemon slices, and 1½ teaspoons butter or oil.
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the fish cooks, prepare the farro salad.

Make the farro salad

Strip the mint leaves from the stems; coarsely chop the leaves.

In a large bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 tablespoon [2 TBL] oil. Fluff the farro with a fork and transfer to the bowl; gently stir in the mint, spinach, and feta. Season to taste with salt and pepper.

Serve

Open the fish and squash packets, being careful of any venting steam. Transfer to individual plates and serve with the farro salad.

Kids Can!

Measure the water for the farro.
Stir the squash, oil, and seasonings.
Juice the lemon.
Strip the mint leaves.
Stir the farro salad.

Similar Recipes

Williams Sonoma

Salmon and summer squash in parchment with Mediterranean farro salad

Mediterranean, Diabetes-Friendly, Soy-Free

2 Servings, 490 Calories/Serving

25 – 40 Minutes

In this Williams Sonoma collaboration, we quickly bake salmon and vegetables in parchment packages, which are unwrapped like gift boxes at the table.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup farro
1 organic summer squash
½ teaspoon dried thyme
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
1 organic lemon
2 sheets parchment paper
4 or 5 sprigs organic fresh mint
2 ounces organic baby spinach or other leafy greens
2 tablespoons crumbled feta

Chef's Tip

Baking foods in parchment brings out their natural flavors and keeps in their nutrients. By using this combination of moist and dry cooking techniques, the natural juices and nutrients are locked in while the foods cook at high heat.

Nutrition per serving

Calories: 490, Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 60mg (20% DV), Sodium: 260mg (11% DV), Carbohydrates: 35g (12% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.