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
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  1. Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
  2. 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.
  3. 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.
  4. 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.
  5. 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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