Recipes and Cooking Roasted Salmon and Farro Bowls 5.0 (1) 1 Reviews 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. By Andrea Kirkland, MS, RD Andrea Kirkland, MS, RD Facebook Instagram Website Andrea Kirkland, MS, RD, is a nationally recognized culinary registered dietitian with over 20 years' experience as a cookbook editor, recipe developer, and food writer and has developed over 1000-plus recipes. Andrea's passionate about sharing her knowledge on home cooking and meal planning and is on a mission to prove that when it comes to food the words healthy and delicious can co-exist. Learn about BHG's Editorial Process Published on December 31, 2018 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients ¾ cup farro ¾ teaspoon salt 2 lemons 1 1 pound fresh skinless salmon fillet 2 tablespoon olive oil 3 cloves garlic, minced ½ teaspoon freshly ground black pepper Nonstick cooking spray 1 pound zucchini and/or yellow summer squash, cut into 1/4-inch slices 1 8 ounce pkg. fresh button mushrooms, halved 2 tablespoon finely chopped shallot 2 tablespoon snipped fresh parsley 1 tablespoon drained capers 1 teaspoon Dijon-style mustard Directions 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.Serving size: 4 oz. salmon + 1/2 cup farro + about 3/4 cup squash mixture + 1 Tbsp. vinaigrette each Print Nutrition Facts (per serving) 392 Calories 15g Fat 35g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 392 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 62mg 21% Sodium 577mg 25% Total Carbohydrate 35g 13% Total Sugars 5g Protein 31g Vitamin C 33.8mg 169% Calcium 63mg 5% Iron 3.7mg 21% Potassium 1100mg 23% Folate, total 79.2mcg Vitamin B-12 3.6mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.