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Orange Maple Salmon with Garlic and Kale Farro Salad

Glazed flaky salmon served with a hearty kale and farro salad, this citrus packed dish is full of vibrant winter flavor!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Salmon, Seafood, Winter Salad
Servings: 4
Calories: 490kcal

Equipment

  • Sheet pan
  • medium sized cooking pot
  • hand juicer (optional)

Ingredients

For the Orange Maple Salmon

  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 2 tbsp Dijon mustard
  • 1 tbsp orange zest
  • 2 tsp soy sauce
  • 1 tsp ginger, minced
  • 4 4-6 oz salmon fillets
  • salt and pepper sprinkle

For the Garlic and Kale Farro Salad

  • 2 cups cooked Farro
  • 2 cups chicken broth (OPTIONAL) To cook farro in
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp Dijon mustard
  • 2 tsp garlic, minced about 2 cloves.
  • 2 tsp orange juice
  • 1/2 tsp ginger, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 5-oz package Fresh Express Baby Kale Mix
  • 1/3 cup toasted slivered almonds
  • 1/3 cup feta cheese, crumbled
  • 1 tbsp orange zest optional

Instructions

For the Orange Maple Glazed Salmon

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Place the salmon fillets skin side down (if using skin-on salmon) on the baking sheet. Sprinkle the salmon with salt and pepper.
  • Combine the maple syrup, orange juice, dijon mustard, orange zest, soy sauce, and minced ginger. Whisk until smooth. Brush half of the mixture onto the salmon.
  • Bake for 15-20 minutes until the salmon flakes easily (and has an internal temperature of 145 degrees F).
  • When the fish is almost done, take out and brush the remaining sauce on top. Turn the broiler on high and broil for the last 5 minutes, watching closely to avoid burning.

For the Garlic and Kale Farro Salad

  • Cook Farro according to the package directions. For flavor, use chicken broth instead of water. One cup of dry farro makes approximately 2 cups cooked farro.
  • To toast slivered almonds: Preheat oven to 325 degrees. Place almonds on a pan. Roast for 4-6 minutes, shaking every 1-2 minutes until lightly browned and fragrant.
  • To make the dressing: Combine the olive oil, apple cider vinegar, dijon mustard, garlic, orange juice, ginger, salt and pepper.
  • Pour the dressing over top of the Fresh Express Baby Kale Mix and gently massage the dressing into the leaves with your fingers for 1-2 minutes. This helps to infuse the flavor of the dressing into the greens and to make the texture of the leaves more tender.
  • Mix the cooked farro into the kale and dressing mixture. Gently stir in the toasted almonds and feta cheese. Top with orange zest if desired.
  • Serve warm and top with a fillet of Orange Maple Salmon.