Salmon and Farro Dinner Salad
Salmon and Farro Salad is an excellent dinner for two when you want something wholesome, colorful, and satisfying without making a large batch. It is a hearty, flavorful dish that can be served as a warm grain bowl or a substantial salad. With tender farro, roasted potatoes, sweet peppers, crunchy chickpeas and salmon, it brings together comforting ingredients in a way that still feels fresh and balanced.
Ingredients
- 1/2 cup farro
- 1 1/4 cup chicken broth
- 8 ounces sweet potato cubed
- 1/2 red bell pepper short strips
- 5 ounces chickpeas
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- salt & pepper
- 8 ounce salmon fillet skin on and cubed
- 4 ounces cherry tomatoes halved
- 1 whole avocado cubed
- parsley finely chopped
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon mustard
- 1/2 teaspoon turmeric
Instructions
- In a small saucepan, bring farro, and chicken broth to a simmer. Simmer for about 30 minutes, until the farro is al dente. Drain if needed. (NOTE 1)
- Preheat an over to 400°F.
- Peel the sweet potato and cut into cubes, cut red bell pepper into strips. Rinse chickpeas, dry and remove loose skin. Place all three on the baking dish. Sprinkle with olive oil and then with smoked paprika, cumin, garlic powder, salt and pepper and mix. (NOTE 2)Roast for about 20-30 minutes. (NOTE 3)
- Heat 1 tablespoon of 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.
- Make the dressing by mixing all ingredients olive oil, white wine vinegar, honey, mustard, turmeric, salt & pepper)
- Now build your salad or grain bowl. Transfer farro to a plate or bowl and place the different ingredients on top: sweet potato, red bell pepper, tomatoes, avocado, and salmon.
- At the last moment add chickpeas and chopped parsley. Drizzle with the dressing and serve. (NOTE 4)
Notes
- Al dente farro is fully cooked farro, but with a little bite. Please do not cook it until it is mushy.
- Peeling the sweet potatoes is not a must. Leaving the skin on adds more fiber to the dish.
- After 20-30 minutes, the potatoes will be soft inside and crispy on the outside, the bell peppers show a charred skin and the chickpeas have become crispy. You could roast the remainder of the tin of chickpeas with your own spice mix and have a nice snack for another day.
- If you want to make the salad vegan, omit the salmon and cook the farro in vegetable stock or water.
Nutrition
Calories: 867kcalCarbohydrates: 96gProtein: 38gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 7gSodium: 705mgFiber: 18gSugar: 21g