Oh dear… I did not read through the directions and instead of putting the salsa on the top of the salmon, proceeded to mix it in with everything. Sigh…
I do have to admit, I have never tried Farro. If you’re on a Quinoa kick but cannot find any, or it is expensive, try looking for Farro. They are both really high in fiber and protein, so you cannot go wrong with either! The important thing, is that Farro gets digested slowly, so your system does not crash! So, this would be especially good for lunch!
2 Skin-On Salmon Fillets
- ½ Cup Semi-Pearled Farro
- 4 Ounces Spinach
1 Navel Orange
1 Clove Garlic
- 1 Large Bunch Parsley
2 Tablespoons Sliced Almonds
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Capers
Since I mixed the salsa verde with the salad, I think we probably got a bit of a different taste than what was supposed to happen. My hubby and I are tempted to try this again, but to do it the right way this time, and see what we think. The good thing about having it as a salsa would allow for the taste of all of the yummy ingredients! Sadly, the capers got lost in the salad. When I found one I felt like I hit gold!
My husband does not like salmon, and even with my mess up with the salsa, and the salmon being only cooked with salt and pepper, we both loved it!
This was actually a very easy meal. It’s from Blue Apron, and you can see the original (and how pretty it is) here.