Bring the romance of Italy to your table with this delectable roasted salmon date night recipe. Baked to make it melt in your mouth, this gorgeous roasted salmon is nestled into a toasty, nutty farro and highlighted by smoky charred broccolini. Each bite is a whisper of Mediterranean simplicity, tied together with silky Balsamic Vinegar like a warm embrace. This isn’t just dinner—it’s an invitation to slow down, savor, and fall in love with the flavors of Italy. The perfect meal for two, this date night recipe is meant to be shared with laughter and a glass of wine in hand. Pair with a vivacious green goddess caesar salad, an orange Arneis wine, and our date night Spotify playlist.

ROASTED SALMON WITH CHARRED BROCCOLINI FARRO

Serves 2

INGREDIENTS

▢ 2 8 oz portions salmon
▢ 1 cup farro
▢ 1/2 cup apple cider vinegar
▢ 3 cups water
▢ 1 bunch broccolini
▢ 1/4 cup toasted almonds, roughly chopped
▢ 1 lemon
▢ 1 oz shaved Parmigiano Reggiano
▢ 1/4 cup minced parsley
▢ 3 tbsp Olive Oil 
▢ Salt & pepper to taste
▢ Aged Balsamic Vinegar 

DIRECTIONS

1. Preheat your oven to 425°F. Pat the salmon dry with a clean paper towel, drizzle with olive oil, season with salt and pepper, and place on a sheet pan with a rack. Set aside.

2. Cut half of the lemon into thin round slices. Juice the other half of the lemon and set aside. Bring a pot of water to a boil and salt generously. Blanche the broccolini in the boiling water for 1-2 minutes, and drain. Toss with olive oil, salt and pepper, and the thinly sliced lemon slices and roast on a sheet pan in the oven until crispy and slightly charred. Remove from the oven and set aside. Reduce the oven heat to 350°F.
   
   

3. Add 3 cups of water and ½ cup apple cider vinegar to a pot and bring to a boil. Add the farro and reduce to a simmer. Cook until most of the liquid has been absorbed and the farro is cooked but still has a bit of a bite, roughly 30 minutes.

4. 10 minutes before the farro is finished, place the salmon in the oven and cook for 7-8 minutes. Remove from the oven and let the salmon rest for 5-10 minutes.

5. While the salmon rests, roughly chop the charred broccolini and toss it into a large bowl with the cooked farro, lemon juice, parsley, shaved Parmigiano-Reggiano, almonds and Olive Oil. Season with salt and pepper. Serve the salmon overtop of the farro and drizzle with Balsamic Vinegar.

6. Mangiamo.