If you haven't tried farro yet, prepare to meet your new favorite grain. Farro adds fun texture and a bit of nutty flavor to this veggie and salmon bowl to make a fiber- and protein-packed meal in a bowl.
Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. Cook farro with 1/4 tsp. of the salt according to package directions.
Meanwhile, remove 1 tsp. zest and squeeze 1/4 cup juice from lemons. Place salmon in the prepared baking pan. Sprinkle with 2 tsp. of the oil, 1 clove of garlic, and 1/8 tsp. of the salt and pepper; rub in with your fingers. Sprinkle with 1/2 tsp. of the lemon zest and 1 Tbsp. of the juice. Bake 13 to 15 minutes or just until salmon flakes.
Coat a large skillet with cooking spray; heat over medium-high. Add squash, the remaining 2 cloves of garlic, and 1/8 tsp. each of the salt and pepper. Cook about 7 minutes or until squash is crisp-tender and light brown, stirring occasionally. Remove from skillet. Add 2 tsp. of the oil to skillet; add mushrooms. Cook 7 minutes or just until mushrooms are tender. Return squash; heat through.
For vinaigrette, in a small bowl whisk together shallot, parsley, capers, mustard, and the remaining 1/2 tsp. lemon zest, 3 Tbsp. juice, 2 tsp. oil, and 1/4 tsp. salt and pepper.
Divide farro, squash mixture, and salmon among individual bowls. Top with vinaigrette and, if desired, additional parsley.
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15 g fat
(2 g saturated fat,
4 g polyunsaturated fat,
7 g monounsaturated fat),
62 mg cholesterol,
577 mg sodium,
35 g carbohydrates,
6 g fiber,
5 g sugar,
31 g protein.