Roast Salmon with Blackberry and Hazelnut

Ingredients

• 4 fillets Salmon fillet
• 2 tbsp Extra-virgin olive oil
• ¾ tsp Kosher salt
• 1 ½ cups Blackberries
• 1 Shallot, minced
• 2 tbsp Balsamic vinegar
• 1 tbsp Pure maple syrup
• 3 sprigs Fresh thyme
• 1 tbsp Unsalted butter
• ⅜ cup Hazelnuts, toasted and chopped
• 1 cup Farro (dry)
• 4 cups Arugula

Method

1. Heat the oven to 275°F. Salmon roasted low comes out silky and evenly cooked all the way through, and it is very hard to overshoot.
2. Cook the farro in salted water, 25 minutes, and drain.
3. Rub the salmon with oil and salt and roast 18-22 minutes, until it flakes with gentle pressure and reads 125°F at the thickest point.
4. Meanwhile, simmer the blackberries, shallot, balsamic, maple and thyme in a small pan for 8 minutes, crushing half the berries. Strain it if you want it smooth; leave it if you want it rustic.
5. Off the heat, swirl the butter into the sauce so it turns glossy.
6. Serve the salmon on the farro with arugula alongside, the sauce spooned over, and the hazelnuts scattered last so they stay crisp.

Notes

✨ The restaurant touch

Butter swirled into a sauce off the heat — a monter au beurre. One tablespoon turns a thin fruit reduction into something that clings.

🧒 For the kids

Serve the sauce on the side. Salmon and buttery grains with berries to dip into is usually a win.

🥡 Leftovers

Salmon keeps 2 days and is very good cold, flaked into the leftover farro with more arugula.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.