Salmon Oreganata Recipe
Seared Salmon | Herbed Breadcrumbs | Farro | Asparagus | Lemon Caper Butter
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Ingredients
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Salmon
Herbed Breadcrumbs
Farro
Asparagus
Lemon Caper Butter
Method
Salmon Preparation
- 1
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Salmon
In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes or until the salmon is cooked to your desired doneness.
Herbed Breadcrumbs Preparation
- 3
Mix Breadcrumbs
In a bowl, combine breadcrumbs, chopped parsley, chopped oregano, minced garlic, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are well coated.
- 4
Add Breadcrumbs to Salmon
Once the salmon is flipped, sprinkle the herbed breadcrumbs evenly over the top of each fillet. Allow them to brown slightly for about 2-3 minutes.
Farro Preparation
- 5
Cook the Farro
In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 25-30 minutes or until the farro is tender and the water is absorbed. Drain any excess water if necessary.
Asparagus Preparation
- 6
Lemon Caper Butter Preparation
- 7
Make the Lemon Caper Butter
In a small saucepan, melt the butter over low heat. Once melted, stir in lemon juice, capers, and chopped parsley. Remove from heat and keep warm.
Assembly
- 8
Plate the Dish
On each plate, place a serving of farro, top with a seared salmon fillet, a portion of sautéed asparagus, and drizzle with the lemon caper butter before serving.