Salmon and Veggie Grain Bowl

Total Time:
40 min
10 min
30 min

2 servings

  • 1 lemon
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup farro
  • 3 tablespoons olive oil
  • One 8-ounce salmon fillet
  • 1 tablespoon minced shallot
  • 2 radishes, thinly sliced
  • 1/2 cup sugar snap peas, thinly sliced on the bias
  • 1/2 avocado, thinly sliced
  • Fresh dill, for garnish
  • 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.

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