I’m often asked where I get inspiration for my recipes, and this recipe is inspired by something that immediately jumped out on me at the menu of a local restaurant. A farro grain bowl packed with veggies, topped with a salmon filet and all drizzled with a lemony vinaigrette. I loved the concept of salmon farro grain bowls, and I made sure to add a variety of vegetables to mine like mini sweet peppers, radish, cucumber, snap peas, and avocado. Chopped pistachios add the perfect crunch and flavor!
I eat a lot of salads and I love one that has grains added and is nice and hearty like this one. This is definitely a salad recipe that you can make for dinner because it will keep you full! The perfect bite has a bit of flakey salmon fillet, tender farro, crispy veggies, and crunchy pistachio in it. Salmon in salad is fantastic. I know chicken is typically a protein hero in salads, but salmon feels elevated and delicious. With a quick cooking time in the skillet, dinner is ready in under 30 minutes.
To make this easy recipe for salmon farro bowls, I use the 10-minute quick cooking farro from Trader Joe’s. Farro is a tough grain and can take a long time to cook, but this makes it easy. While the farro is cooking, I pat my salmon dry and season it before putting in into a hot skillet. With the farro and the salmon cooking, it’s the perfect time to chop and toss your veggies. I toss them in a large bowl with the farro and the homemade lemon vinaigrette. Place a few scoops of the farro and vegetable mixture into a shallow bowl, top with the cooked salmon, and sprinkle with chopped pistachios. Dinner is served!
- 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
- 4 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. honey
- Juice of ½ a lemon
- ½ tsp. salt
- Freshly ground black pepper
- 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!
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I make salmon for myself every week, but I just serve it with a vegetable. Now this is taking salmon to a new level! Fabulous recipe!