Recipe courtesy of Ree Drummond
Salmon and Veggie Grain Bowl
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 671
- Total Fat
- 44 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 62 mg
- Sodium
- 706 mg
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 671
- Total Fat
- 44 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 62 mg
- Sodium
- 706 mg
Ingredients
Directions
- Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
- Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
- Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
- Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
- Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.
