1.) Slice up your tomatoes and olives into fourths, then slice up your cucumber into small bites (About cm sized cubes or triangles). To prepare your salmon, create a little box out of tin foil, and place the salmon on top. Make sure the edges are folded up, then set your oven to 400 degrees.
2.) To cook the salmon, squeeze about 1tbsp lemon juice on top, with 1tbsp olive oil, then sprinkle salt and pepper on top. Place the salmon in the oven for 15 minutes. (If you have a really thick piece of salmon, add an extra 2-3 minutes.)
3.) To cook your farro, place it in a pot with water (Water to farro ratio is 2:1) and a bit of salt. Bring it to a boil, then turn your burner down between simmer and low. Leave it here for 35-40 minutes, until the farro has soaked up all of the water.
4.) Stir all of your veggies into the farro, then you’ll add the dressing and stir it in until everything is coated. To make the dressing, whisk together juice from half a lemon, with 1 tbsp olive oil.
5.) Plate your salad and add your salmon on top. If you’d like, sprinkle with a little more salt and pepper and garnish with some avocado.
Farro Salmon Salad (Total Time: 45 minutes, Prep Time: 20 minutes, Serves: 2)
If you’re looking for something a little more gourmet, but still with minimal effort, this recipe is for you! I’m a big fan of greek salads, and an even bigger fan of salmon, but for this recipe I figured I’d add some grains so that it’s a little more hearty than eating a mouthful of lettuce and some fish. Farro has kind of been left off of the trendy grain train since it’s not gluten free, but it’s just as healthy and delicious as many of the others. This recipe contains about 36g of protein per serving, with around 10 of those coming from the farro! Even though it takes 45 minutes to make this recipe, don’t let that discourage you! It doesn’t get much simpler than chopping, boiling, and baking!
For the Farro
2/3 cup of farro
4/3 cup water
A pinch of salt
For the Salmon
1/2 lb of salmon
1 tbsp lemon juice
1tbsp olive oil
A pinch of salt and pepper
For the Veggie Mix
A hefty handful of arugula or spinach
1/4 cup kalamata olives
1/3 cup tomatoes
1/2 cup cucumber
1/8 cup of crumbled feta cheese
For the Dressing
Juice from 1/2 a lemon
1 tbsp olive oil
1: Add all your farro ingredients to a pot, cover the pot and set the heat to high. Once the farro comes to a boil, turn the heat down between simmer and low. The farro needs to cook for 35-40 minutes total (this includes boiling time).
2: Turn your oven on to 400 degrees. With some tin foil, create a little box with the foil by folding up the edges (this prevents any juices from spilling out into the pan). Place your salmon on the tin foil on a baking sheet, then squeeze 1tbsp of lemon juice and 1tbsp olive oil on top. Sprinkle with salt and pepper and then place in the oven for 15-17 minutes based on how thick the salmon is. (To check how done the salmon is, insert a knife and make sure the whole piece of salmon is light pink, not raw.)
3: To prep your veggies, chop up the tomatoes and olives into fourths and your cucumbers into centimeter sized pieces. Once the farro is done, add all of the veggies, spinach/arugula, and feta.
4: To make the dressing, whisk the lemon juice and olive oil together. Pour it over the salad and stir everything together.
5: Plate your salad, and add your salmon on top. Add salt, pepper, and avocado if you’d like. Enjoy!