Salmon and Farro Dinner Salad

One of the best things about this recipe is the way the roasted vegetables deepen the flavor of the dish. The potatoes become golden and comforting, the peppers soften and sweeten in the oven, and the salmon adds richness and give the dish more elegance. Farro ties it all together with its nutty flavor and pleasantly chewy texture, giving the dish enough structure to work just as well warm from the oven as it does at room temperature.

For a small household, this is a lovely meal because it is flexible without feeling plain. It can lean more like a salad when served cool, or more like a grain bowl when you want something cozy and substantial. The combination of roasted vegetables and salmon makes it feel especially complete, creating a dish for two that is full of texture, color, and the kind of satisfying simplicity that works for both lunch and dinner. You can also omit the salmon and create a vegan salad or grain bowl.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Farro
• Chicken broth – store-bought or homemade. Want to keep it vegan, use vegetable broth
• Sweet potato
• Red bell pepper
• Chickpeas
• Cumin
• Smoked paprika
• Garlic powder
• Salmon fillet, skin on
• Cherry tomatoes
• Avocado
• Parsley

For the dressing

• Honey
• Mustard
• Turmeric

Find a short video below to see how I make it and then follow the step-by-step instructions.

How to Make Salmon and Farro Dinner Salad

• Step 1 – In a small saucepan, bring farro, and chicken broth to a simmer. Simmer for about 30 minutes, until the farro is al dente (done with a little bit of bite left). Drain if needed. Cut the tomatoes in half and the avocado in cubes.

• Step 3 – Heat olive oil in a skillet. Season the salmon cubes with salt and pepper and cook (skin down) in the oil for about 3 minutes undisturbed. Then turn and toss a few more minutes until golden and crispy.
• Step 4 – Make the dressing by mixing all indicate ingredients (olive oil, white wine vinegar, honey, mustard, turmeric, salt & pepper).
• Step 5 – Now build your salad or grain bowl by transferring the farro onto a plate or bowl and place the different ingredients on top: sweet potato, red bell pepper, tomatoes, avocado, salmon. Then at the last moment add chickpeas (in order to keep them crispy) and chopped parsley. Drizzle with the dressing and serve.

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If you prefer a vegetarian or vegan dish, omit the salmon and replace chicken broth with vegetable broth or water.

You may have some of the chickpeas left, as regular tins of chickpeas are more than just 5 ounces. Roasted the left-over chickpeas with your own salt/spice blend and make a healthy snack, have a look at this recipe.