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1. Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon

Serve with Blue Apron wine that has this symbolblueapron.com/wineS P I C Y

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Scan this barcode in your WW app to track SmartPoints.

Wine is not included in SmartPoints as packaged. Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

Ingredients

2 Skin-On Salmon Fillets

1/3 cup Salsa Verde

1 Tbsp Spanish Spice Blend1

1/2 cup Semi-Pearled Farro

3 oz Shishito Peppers

1 Navel Orange

3 oz Radishes

Spanish-Spiced Salmon & Farrowith Roasted Vegetables & Salsa Verde

2 SERVINGS | 30–40 MINS

4 Roast the vegetables & fish• Pat the fish dry with paper

towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).

• Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the seasoned fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices.

• Roast 10 to 15 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.*

• Remove from the oven.

5 Finish the farro & serve your dish• To the pot of cooked farro,

add the salsa verde, roasted vegetables, and diced orange; stir to combine.

• Taste, then season with salt and pepper if desired.

• Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy!

1 Cook the farro• Place an oven rack in the center

of the oven; preheat to 450°F. • Fill a medium pot 3/4 of the way

up with salted water; cover and heat to boiling on high.

• Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat.

• Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients• Meanwhile, wash and dry the

fresh produce. • Quarter the radishes lengthwise.• Halve the orange crosswise.

Thinly slice one half into rounds. Peel and medium dice the remaining half.

• Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling.

3 Season the vegetables• Line a sheet pan with foil. • Place the quartered radishes

and pepper pieces on the foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

*An instant-read thermometer should register 145°F.

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20, 2

PF

*An instant-read thermometer should register 145°F.

NUTRITION PER SERVING (AS PREPARED)**Calories: 680, Total Carbohydrates: 42g, Dietary Fiber: 7g, Added Sugars: 0g, Total Fat: 41g, Saturated Fat: 7g, Protein: 38g, Sodium: 990mg. **For information about our wellness labels visit us at blueapron.com/wellness. SmartPoints are calculated based on as packaged. To view this meal’s FULL NUTRITION FACTS and any customizations you may have applied, select this recipe from your Current page in the Blue Apron app or blueapron.com.

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Produced in a facility that processes crustacean shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat.

Blue Apron, LLC, New York, NY 10005

CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S).

Hey, Chef! To meet WW nutrition guidelines for sodium and keep this recipe diabetes-friendly, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information online at www.blueapron.com for sodium as packaged.