Salmon Farro Bowl

Flaky salmon, hearty farro, and a ton of flavor, all in one bowl. This a 30-minute healthy dinner recipe you are going to want to make over and over again.

Farro is a high-protein, nutrient-rich grain often seen as a healthier alternative to other refined grains. It tastes slightly nutty and when cooked has a tender-yet-chewy texture that is perfect when used in a salad or as the base of a bowl.

Salmon Farro Bowl

Do not miss out on this sauce. It's the star of the show and adds a lot of depth to this dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

Salad

• 3 cups cooked farro (1 1/2 cups uncooked)
• 1 pound salmon
• 1/3 cup toasted pecans chopped
• 1/3 cup dried cranberries
• 1/3 cup scallions chopped
• 1/2 cup cucumber chopped
• 1/3 cup feta crumbled

Vinaigrette

• 1/4 cup apple cider vinegar
• 1 garlic clove
• 1/4 cup honey
• 1/2 tsp soy sauce
• 1 tsp siracha
• 1 tsp ginger peeled
• 1/3 cup olive oil

Instructions

 

Vinaigrette

• Blend all vinaigrette ingredients in a food processor or blender for 1-2 minutes or until smooth.

Farro Bowl

• Cook farro according to package directions. Do this ahead of time or while you are prepping the other ingredients.
• Drizzle salmon with olive oil, salt, and pepper. Cook using preferred method.

  Cooking Options:

  Bake at 350 degrees for 15-20 minutes.

  Air fry at 350 degrees for 10-15 minutes.

  Pan frying is also an option. No matter how you cook it, just be sure your salmon reaches an internal temperature of 145 degrees.
• Toast chopped pecans on the stove in a small pan over medium heat until they begin to darken and smell nutty, about 5 minutes. Stir every minute, making sure they don't burn.
• Mix cooked farro, pecans, dried cranberries, scallions, cucumber, and feta in a medium bowl.
• Add salmon on top of the farro mixture. Flake salmon with a fork to mix into the dish.
• Using vinaigrette, dress to taste. You will likely have extra vinaigrette which is great to add as the farro soaks some of it up.

Notes

The time to cook the farro is not included in this recipe. Depending on the type of farro you purchase, it could take anywhere from 10 to 40 minutes to cook. I’ve used many types of farro and they all work for this recipe. 

This dish can be served hot or cold. I typically eat it warm the night-of and cold the next day for leftovers. 

I’ve made this dish with skin-on and skin-off salmon and both work well. Just be sure to remove the skin before flaking the salmon into the farro mixture.