Description
A wholesome weeknight meal combining golden-brown, pan-seared salmon, chewy farro, and a vibrant green goddess sauce. This balanced dish offers rich flavors, satisfying textures, and nourishing ingredients in a convenient bowl format.
Ingredients
4 (4-6 oz) salmon fillets, skin on
1/2 cup uncooked farro
2 tbsp olive oil
1/2 cup cherry tomatoes
1/4 cup sliced cucumber
2 tbsp sunflower seeds
1 tbsp fresh lemon juice
1 garlic clove, minced
1 ripe avocado
1/2 cup plain Greek yogurt
2 tbsp chopped fresh herbs (parley, cilantro, and/or chives)
1 tsp capers, rinsed (optional)
Salt and freshly ground black pepper
Instructions
Rinse farro under cold water and drain
In a pot, combine farro with 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer 15-20 minutes until tender
Pat salmon fillets dry and season both sides with salt and pepper
Heat 1 tbsp olive oil in a skillet over medium-high. Place salmon skin-side down and sear 3-4 minutes. Flip and cook 2-3 minutes more for medium doneness
To make the green goddess sauce, mash avocado in a bowl. Add Greek yogurt, lemon juice, minced garlic, herbs, and capers. Whisk until smooth, adding a splash of water to thin if needed
Chop cherry tomatoes and cucumber into small pieces. Toss with remaining 1 tsp olive oil, a pinch of salt, and a squeeze of lemon juice
Assemble bowls with farro, seared salmon, and salad components. Drizzle with green goddess sauce and top with sunflower seeds and lemon zest for brightness
Notes
For extra flavor, toast farro in a dry skillet for 2-3 minutes before cooking
Use kitchen twine to secure salmon fillets if they are wide or uneven
Capers can be omitted for lower sodium. Add chopped edamame or sweet corn for a vegetarian twist