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.

Williams Sonoma

Salmon and summer squash in parchment with Mediterranean farro salad


2 Servings, 590 Calories/Serving

25 – 35 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
  • 2 summer squash
  • 3 scallions
  • Fresh thyme
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 lemon
  • 2 sheets parchment paper
  • 2 or 3 red radishes
  • 1 cucumber
  • Fresh mint
  • 2½ ounces baby spinach
  • 3 tablespoons crumbled feta

Chef's Tip

Baking foods in parchment brings out their natural flavors while keeping 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

Protein: 53g (106% DV), Fiber: 10g (40% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 80mg (27% DV), Sodium: 600mg (25% DV), Carbohydrates: 49g (16% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish, Wheat


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

Wash produce before use


Cook the farro

Heat the oven to 400ºF.
In a medium sauce pot, combine the farro and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the grains are tender and the water is absorbed, 20 to 25 minutes.
While the farro cooks, prepare the vegetables.


Prep the vegetables

  • Trim the ends from the summer squash; cut the squash crosswise into ¼-inch-thick rounds.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the thyme leaves from the stems.
In a medium bowl, stir together the squash, scallions, thyme, and 1 to 2 teaspoons oil. Season with salt and pepper.


Assemble the parchment packets

  • Pat the salmon 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.
Lay the parchment paper sheets side by side and divide the squash mixture between the 2 sheets. Top each with the salmon, 2 lemon slices, and ½ tablespoon 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 salmon is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the salmon cooks, make the farro salad.


Prepare the farro salad

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons (you will need enough half-moons to measure ½ to ¾ cup).
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, using a whisk or fork, combine 1 tablespoon lemon juice and 1 tablespoon oil. Fluff the farro with a fork and transfer to the bowl; add the radishes, cucumber, and mint and toss to combine. Gently fold in the spinach and feta. Season to taste with salt and pepper.



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

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