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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.

Source: Better Homes and Gardens

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Recipe Summary

total:
45 mins
Servings:
4
Yield:
12 oz. salmon, 2 cups farro, 3 1/2 cups squash mixture, + 1/4 cup vinaigrette
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

392 calories; fat 15g; cholesterol 62mg; saturated fat 2g; carbohydrates 35g; mono fat 7g; poly fat 4g; insoluble fiber 6g; sugars 5g; protein 31g; vitamin a 598.2IU; vitamin c 33.8mg; thiamin 0.4mg; riboflavin 0.8mg; niacin equivalents 11.6mg; vitamin b6 1.3mg; folate 79.2mcg; vitamin b12 3.6mcg; sodium 577mg; potassium 1100mg; calcium 63mg; iron 3.7mg.
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