Salmon and Veggie Grain Bowl

By Tracy

2 Person

45 Minutes

0 Calories

This protein-rich Salmon and Vegetable Whole Grain Bowl are packed with flavors and perfect for a wholesome one-bowl meal. These grain bowls I am sharing today are the kind of hearty meal you want to eat when the temperature starts to drop. They’re packed with good-for-you ingredients like salmon, sugar snap peas, shallots, radish, and avocado all piled on top of brown rice and quinoa.

Ingredients

Fresh dill, for garnish
1/2 avocado, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
2 radishes, thinly sliced
1 tbsp. minced shallot
8 oz. salmon
3 tbsp. olive oil
1/2 cup farro
freshly cracked black pepper
Kosher salt
1 lemon

Method

01

Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
02

Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
03

Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through.
04

Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
05

Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
06

Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

Related Tags

Salmon and Veggie Grain Bowl

4.5

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Fresh dill, for garnish

1/2 avocado, thinly sliced

1/2 cup sugar snap peas, thinly sliced on the bias

2 radishes, thinly sliced

1 tbsp. minced shallot

8 oz. salmon

3 tbsp. olive oil

1/2 cup farro

freshly cracked black pepper

Kosher salt

1 lemon

03 Method

Step 1

Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.

Step 2

Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.

Step 3

Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through.

Step 4

Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.

Step 5

Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.

Step 6

Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

04 Author

Tracy

647 Recipes

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