Salmon Farro Salad
A loaded salmon farro salad filled with so many good flavors. Hearty farro, over-baked salmon, savory feta cheese and fresh herbs tossed together in a tangy maple dijon vinaigrette.
Packed with fiber, whole-grains, and heart-healthy omega-3 fats, this recipe is the perfect combination of flavor and nutrition.
I officially entered my third trimester a few weeks ago and I’m not going to lie, I’ve been feeling a bit uninspired in the kitchen. This salmon farro salad has been on my to-do list for a while, and I honestly think its taken me out of my recipe funk.
Any time I think of a good recipe combination or idea, I write it down in my notes app and plan when to test it. This recipe came out exactly how I envisioned it, and tasted so good with all of the flavors combined.
What you’ll need to make salmon farro salad
This dish is made with simple ingredients that come together easily if planned accordingly. Here’s what you’ll need to make this salmon farro salad-
- Salmon– seasoned with honey, dijon, salt, pepper, garlic powder and paprika
- Farro– nutrient-rich whole-grain that’s most similar to barley. It’ a good source of fiber, protein and antioxidants
- Herbs– dill, mint and parsley
- Feta cheese– or your favorite crumbled cheese
- Sauteed greens– a combination of chopped asparagus and sauteed kale
- Tangy maple dijon vinaigrette– made with maple syrup, dijon mustard, apple cider vinegar and olive oil
- Start by boiling the farro in water or vegetable broth
- While that cooks, season the salmon and bake it on 400 F until cooked through, about 15-18 minutes
- Saute the asparagus and kale for about 7-8 minutes until soft
- Assemble the salad by layering the cooked farro, sauteed veggies, chopped herbs and feta cheese then mixing it with half of the dressing
- Top the salad with flaked pieces of salmon with extra feta cheese, then drizzle the remaining dressing over the top
How to serve your farro salad
I love to serve this dish in a large, shallow serving platter. I toss the base ingredients together with half of the dressing, then top the farro with cut up pieces of salmon, extra feta cheese and a drizzle of the remaining dressing.
It’s the perfect dish for this holiday season that’s full of flavor, nutrients and texture.
I can’t wait for you guys to try this recipe. Be sure to tag me on Instagram if you do so I could see your remakes!
Other hearty recipes to try:
Spinach & Artichoke Orzo and Salmon
Rainbow Quinoa Salad
Chicken and Wild Rice Skillet
Salmon Farro Salad
Ingredients
- 1 1/2 cups farro
- 3 cups water or low-sodium broth
- 1/2 bunch of asparagus cut into 1″ pieces- about 2 cups
- 2 cups finely shredded kale
- 1 tbsp olive oil
- 1/4 cup mint leaves, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- 4 oz feta cheese, crumbed
Baked Salmon
- 1 lb salmon
- 1/2 tbsp honey or maple syrup
- 1/2 tbsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Olive oil
Maple Dijon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp dijon mustard
- 1 tbsp pure maple syrup
- Salt & pepper to taste
Directions
- Preheat the oven to 400 F
- Add the farro to a pot with a pinch of salt and the water or broth. Cover the pot and bring to a boil. Once boiling, reduce the flame to simmer and cook on low flame for about 18-20 minutes, until all of the liquid is absorbed. Let sit for 10 minutes, then fluff with a fork.
- While the farro cooks, brush the salmon fillet with the mustard and honey, then coat in the spice mix. Rub the spices into the fish with your hands or back of a spoon to evenly coat it. Drizzle lightly with olive oil
- Bake the salmon for about 15-18 minutes, depending on the thickness of the fish. Once done, cut into smaller pieces using a fork
- Heat a skillet on medium heat with 1 tbsp of olive oil, then add in the chopped asparagus. Saute the asparagus for about 5-7 minutes, then add in the kale with a pinch of salt & pepper. Toss together for another 2-3 minutes until the kale has softened.
- Once all components are ready, assemble the farro salad by layering the farro, sauteed veggies, crumbled feta and herbs together in a large bowl or serving platter.
- Toss the farro and veggies with half the dressing and mix well.
- Top the salad with the cut up salmon and some extra feta cheese, then pour the remaining dressing over the top. I like to layer everything in a large, shallow serving platter and leave the salmon pieces on top when serving.
- Leftovers can be refrigerated for up to 4 days and served cold, warmed or at room temperature.
This recipe was great. Even my sister who hates salmon loves it.
yum!! thanks so much
Thank you for sharing this recipe! This was my first time ever trying farro and it was delicious in this recipe, thanks again!
I’m so glad you enjoyed it!