Hibiscus-Orange Glazed Salmon with Spiced Farro and Root Vegetable Medley

Ingredients

• 2 count Salmon fillets, skin on or off
• 2 tablespoons Dried hibiscus flowers
• 0.5 cup Boiling water
• 1 teaspoon Orange zest
• 0.25 cup Fresh orange juice
• 1 tablespoon Maple syrup
• 1 teaspoon Apple cider vinegar
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Farro, dry
• 1.5 cups Low-sodium vegetable broth or water
• 2 tablespoons Olive oil
• 1 small Shallot, minced
• 1 clove Garlic, minced
• 1 teaspoon Fresh thyme leaves
• 1 small Sweet potato, peeled and diced (1-inch cubes)
• 2 small Carrots, peeled and diced (1-inch cubes)
• 1 small Parsnip, peeled and diced (1-inch cubes)
• 0.5 teaspoon Dried rosemary
• 2 tablespoons Fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato, carrots, and parsnip with 1 tablespoon of olive oil, dried rosemary, a pinch of salt, and a pinch of black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized.
2. While vegetables roast, prepare the farro. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and fresh thyme, cook for 1 minute until fragrant. Stir in the dry farro, low-sodium vegetable broth (or water), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until farro is tender and liquid is absorbed. Fluff with a fork.
3. For the hibiscus glaze: Place dried hibiscus flowers in a heatproof bowl and pour 1/2 cup boiling water over them. Let steep for 5 minutes, then strain the liquid, discarding the flowers. In a small saucepan, combine the hibiscus tea, orange zest, fresh orange juice, maple syrup, apple cider vinegar, garlic powder, and a pinch of salt and pepper. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly and reduces to about half its original volume. Keep warm.
4. Season the salmon fillets with a pinch of salt and a pinch of black pepper. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes, or until salmon is cooked through to your desired doneness (internal temperature 145°F/63°C).
5. Remove salmon from skillet. Pour the warm hibiscus-orange glaze over the cooked salmon fillets, ensuring they are well coated. Serve immediately alongside the spiced farro and roasted root vegetable medley. Garnish with fresh chopped parsley if desired.

Nutrition (per serving)