Sure, you can sear salmon in a flash. But if you leave it in a low oven for a little while, it becomes melt-in-your-mouth tender. Top with a crunchy, bright salad for contrast.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes/
What You Get
Wild salmon (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 275°F. Line a sheet pan with foil. Remove the salmon from the packaging and pat dry with paper towels. Place the salmon on the pan, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Bake until opaque at the edges but still pink at the center or a meat thermometer registers 120°F when inserted into the thickest part, 20 to 25 minutes.
Meanwhile, core and thinly slice the apples. In a bowl, toss the apple slices with the juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt. Trim the fennel, reserving a handful of fronds for sprinkling. Cut the bulb in half lengthwise, then thinly slice crosswise. Combine the fennel bulb with the apples and toss to coat. Thinly slice a few chives. Slice the remaining lemon into wedges. Reserve the fennel fronds, chives, and lemon wedges for serving.
In a small frying pan pan over medium-high heat, warm 1 tablespoon olive oil. Add the farro and stir until crispy and warmed through, about 3 minutes.
Spoon the farro onto plates and top with pieces of the fish. Fold the fennel fronds and chives into the apple-fennel salad. Pile the salad on top of the fish and serve warm, with lemon wedges for squeezing.