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Pine Nut-Crusted Salmon

Pine Nut-Crusted Salmon with Creamy Tomato Farro

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Tender, buttery fish with a crispy, crunchy coating? Yes, please! Instead of the usual breadcrumb topping, Chef Andrea’s Italian twist incorporates buttery pine nuts for crunch, plus Parmesan, fresh basil, and garlic to infuse rich salmon with plenty of flavor. Farro, one of our favorite grains, is cooked until perfectly tender but still chewy, then mixed with soft cherry tomatoes and Parmesan for unexpected creaminess. Seasonal green beans, simply seasoned and roasted, finish this trifecta of comfort.
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

  • Calories 810
  • Protein 45g
  • Total Carb 45g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/8 ounce
    • basil
  • green beans
    • 8 ounces
    • green beans
  • cherry tomatoes
    • 6 ounces
    • cherry tomatoes
  • pine nuts
    • 3 tablespoons
    • pine nuts
  • garlic
    • 2 cloves
    • garlic
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • farro
    • 1/2 cup
    • farro
  • wild Alaskan salmon
    • 2 fillets
    • wild Alaskan salmon

What You’ll Need

  • water
  • 8" medium pot with lid
  • baking sheet
  • 10" medium pan


Soy, Egg, Milk, Fish, Tree Nuts, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop basil leaves, discarding stems. Trim and discard ends of green beans—try lining up the ends on your cutting board to trim them all at once. Halve tomatoes. Roughly chop pine nuts and place in a medium bowl. Mince garlic.

  2. Make Topping and Cook Farro

    Make Topping and Cook Farro

    Add mayonnaise, half of Parmesan, half of basil, and half of garlic to bowl with pine nuts and stir to combine. Season with pepper as desired (no need to add salt here—you'll get a nice saltiness from the cheese) and set aside. Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 13-15 minutes. Drain and return to pot, off heat, then cover and set aside. 

  3. Prepare Salmon

    Prepare Salmon

    While farro cooks, pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Arrange salmon skin-side down on half of a baking sheet and, using your fingers, spread over pine nut topping.

  4. Roast Salmon and Green Beans

    Roast Salmon and Green Beans

    On other half of baking sheet, toss green beans with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired, and arrange in a single layer. Transfer baking sheet to oven and roast until green beans are crisp, pine nut crust is golden brown, and salmon is cooked through and opaque, 12-14 minutes.

  5. Make Tomato Sauce

    Make Tomato Sauce

    While salmon and green beans roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add tomatoes and remaining garlic and cook, breaking up tomatoes, until very soft, about 3 minutes. Add 2 tablespoons water and simmer until sauce is thickened, 2-3 minutes more. Season with ¼ teaspoon salt and pepper as desired and remove pan from heat.

  6. Season Farro and Plate Salmon

    Season Farro and Plate Salmon

    Once salmon is roasted, return pan with tomato sauce to medium heat and add cooked farro, remaining basil, remaining Parmesan, and ½ tablespoon olive oil. Stir to coat farro, 1-2 minutes. Taste and add more salt and pepper as desired, then divide between serving plates. Serve with pine nut-crusted salmon and roasted green beans. Dig in!

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