Spanish Saffron Salmon with Roasted Fennel & Farro Tabbouleh

Ingredients

• 2 fillets salmon fillets, 6 oz each, skin-on, room temperature
• 1/8 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons lemon juice, fresh
• 1 bulb fennel, sliced into wedges
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1 1/2 cups cooked farro, cooled
• 1/2 cup pomegranate arils
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 cup cucumber, diced
• 2 tablespoons red onion, finely minced

Instructions

1. 1

   Steep saffron threads in 2 tablespoons warm water for 5 minutes. Combine saffron water, smoked paprika, minced garlic, 2 tablespoons olive oil, and lemon juice in a shallow bowl. Pat salmon dry and coat both sides with this mixture. Let rest for 10 minutes.

2. 2

   Preheat oven to 425°F. Toss fennel wedges with 1 tablespoon olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 20-22 minutes until caramelized and tender.