Salmon and Veggie Grain Bowl PT45M https://img4.recipesrun.com/201907/2019/1105/3d/d/783226/300x200x50.jpg 2 servings 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

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.

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Salmon and Veggie Grain Bowl

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.
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 Tracy
647 Recipes
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