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.

Salmon and summer squash in parchment with Mediterranean farro salad

Williams Sonoma

Salmon and summer squash in parchment with Mediterranean farro salad

Soy-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

25–40 Minutes

In this Williams Sonoma collaboration, we quickly bake fish 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)
Sunbasket 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 zucchini or other summer squash
  • ½ teaspoon dried thyme
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised skinless Faroe Islands salmon fillets (about 5 ounces each)
  • 1 organic lemon
  • 2 sheets parchment paper
  • 4 or 5 sprigs organic fresh mint
  • 3 ounces organic baby spinach or other leafy greens
  • 2 tablespoons crumbled feta

Nutrition per serving

Calories 490, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 280mg (12% DV), Total Carb. 35g (13% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, 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, Sesame.


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 squash and fish.


Prep the 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

Prep and cook instructions are identical for all fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
  • Cut half the lemon crosswise into 4 rounds; juice the remaining 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 skin-on salmon or snapper), 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.


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.
  • Juice the lemon.
  • Strip the mint leaves.
  • Assemble the farro salad.