1 cup dry farro (I like the 10 minute farro from Trader Joes)
2 x 1 lb. salmon fillets
2 tbsp. olive oil
1 tsp. salt
½ tsp. pepper
½ tsp. onion powder
½ tsp. garlic powder
1 cup snap peas, cut in half
1 cup sliced mini sweet peppers
½ cup sliced radish
1 ripe avocado, diced
½ of an English cucumber, chopped
¼ cup chopped cilantro
⅓ cup chopped pistachios for topping
Dressing
4 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. honey
Juice of ½ a lemon
½ tsp. salt
Freshly ground black pepper
Instructions
Cook farro according to package. Drain and set aside.
Heat olive oil over medium heat in a large skillet. Pat the salmon dry and season with salt, pepper, onion powder, and garlic powder. Cook fish side down for 4 minutes, then flip to cook on the skin side for another 4 minutes. The fish will flake easily when cooked but not appear dry.
Place the farro in a large bowl. Toss with snap peas, peppers, radish, avocado, cucumber, and cilantro.
In a small bowl, whisk together the dressing ingredients: olive oil, vinegar, honey, lemon, salt and pepper. Pour the dressing over the farro and veggies and toss to combine.
Place a few scoops of the farro and veggie mixture in a bowl and top with a salmon fillet. Top with chopped pistachios and serve immediately. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/salmon-and-farro-grain-bowls/