Past Recipes
Seared Salmon

Seared Salmon over White Bean Hummus, Farro, and Spinach

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You've seen this kind of trick from us before: Hummus isn't just for chickpeas. Here, a true-to-form garlic, lemon, and tahini hummus is blended up with white beans, plus a handful of spinach for greenery and texture. It's spread under a chewy farro salad with radish and more spinach, plus simply seared salmon.


Plus, we've got notes on a chef-approved wine pairing: crisp, clean, citrusy Spanish Albariño.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 920
  • Protein 49g
  • Total Carb 81g
  • Total Fat 51g

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

Ingredients & Equipment

What we send

  • white beans
    • 1 can
    • white beans
  • baby spinach
    • 3 ounces
    • baby spinach
  • red radishes
    • 3 ounces
    • red radishes
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • farro
    • 1/2 cup
    • farro
  • salmon
    • 10 ounces
    • salmon
  • tahini
    • 2 tablespoons
    • tahini
  • garlic
    • 1 clove
    • garlic

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot
  • 10" medium pan with lid
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a small pot of water to a boil over high heat. Drain and rinse white beans. Rinse all produce. Pat spinach dry with paper towel. Halve radishes lengthwise, then thinly slice crosswise into half-moons. If you have a zester and want to infuse your hummus with even more flavor, zest up to ½ lemon, then halve. Peel shallot and mince.

  2. Pickle shallot and cook farro

    Pickle shallot and cook farro

    In a medium bowl, combine shallot and juice of ½ lemon, then set aside to pickle at room temperature. Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and set aside.

  3. Sear salmon

    Sear salmon

    While farro cooks, pat salmon dry with paper towel; season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque, 3-5 minutes more.

  4. Make white bean hummus

    Make white bean hummus

    While salmon cooks, in a blender or food processor, combine ½ cup loosely packed spinach, half of white beans, and 2 tablespoons olive oil; pulse until almost smooth. Add tahini, whole garlic clove, lemon zest (if using), juice of remaining lemon, ¼ teaspoon salt, and pepper as desired. Blend until smooth.

  5. Toss farro and spinach salad

    Toss farro and spinach salad

    To bowl with pickled shallot, add 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired; whisk to combine. Add radishes, cooked farro, remaining spinach, and remaining white beans, and toss to coat.

  6. Plate seared salmon

    Plate seared salmon

    Spread white bean hummus on serving plates, then top with farro and spinach salad and seared salmon. Pour yourself a glass of crisp, clean, citrusy Spanish Albariño (read our full wine pairing notes on the front of this card), and enjoy!

What is Plated?
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