Roasted Salmon and Farro Bowls

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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.

Roasted Salmon and Farro Bowls on plate with fork
Photo: Blaine Moats
Total Time:
45 mins
Servings:
4

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Nutrition Facts (per serving)

392 Calories
15g Fat
35g Carbs
31g Protein
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.

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