Description
A harmonious bowl of pan-seared salmon, creamy farro, and vibrant Green Goddess sauce. Fresh, wholesome, and packed with omega-3s and ancient grains.
Ingredients
1–1.5 lb salmon fillets (with skin), split into two
1/4 cup olive oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1 cup farro, uncooked
2 cups water or vegetable broth
2 cups baby arugula or mixed greens
1 small ripe avocado (pitted and sliced)
1/4 cup crumbled feta (optional)
Green Goddess Sauce
1/2 cup plain Greek yogurt (unsweetened)
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp Dijon mustard
1 cup chopped fresh herbs (parsley, dill, chives)
2 cloves garlic, minced
2 tbsp chive stems (optional, for color)
Instructions
Pat salmon fillets dry; season evenly with 1/2 tsp salt and peppercorns.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook salmon skin-side down until crispy (4-5 minutes), then flip to cook until golden (3-4 minutes). Set aside.
Cook farro: rinse in a fine strainer, then simmer in 2 cups water/broth for 20-25 minutes (drain excess liquid).
While farro cooks, whisk olive oil, vinegar, mustard into a dressing for base of bowls.
Combine farro, greens, sliced avocado, and optional feta in bowls.
Top with seared salmon.
Mix Green Goddess sauce ingredients in a blender (add 1-2 tbsp water if too thick) and spoon over each bowl.
Notes
To preserve salmon’s flakiness, let rest 5 minutes after cooking.
Use lemon zest in the sauce if herbs aren’t available.
Substitute shelled edamame for supplemental protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 3500mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 125mg