Mediterranean Farro Salmon Bowl
A vibrant Mediterranean-inspired bowl featuring tender farro cooked in bone broth, flaky Atlantic salmon, sautéed kale and asparagus, topped with crumbled feta and a tangy lemon-Dijon dressing. This nutrient-packed meal delivers exceptional vitamins and minerals.
Prep time
10 min
Cook time
35 min
Total time
45 min
Nutrition facts (per serving)
Calories: 675
Protein: 40g
Carbs: 45g
Fiber: 13g
Fat: 40g
Vitamins: 81% DV
Minerals: 60% DV
Ingredients (serves 1 person)
- •50g dry farro
- •150g Atlantic salmon
- •1 Tbsp feta cheese
- •1 cup bone broth
- •½ cup (30g) fresh parsley, chopped
- •6 medium asparagus spears (about 110g)
- •280g fresh kale, stems removed
- •1.5 Tbsp olive oil
- •1 tsp Dijon mustard
- •½ lemon, juiced
- •1 Tbsp balsamic vinegar
- •Salt & pepper to taste
Instructions
- 1.Bring bone broth to a boil in a pot. Add farro and simmer for 20–25 minutes until tender. Drain and set aside.
- 2.Heat 0.5 Tbsp olive oil in a large pan over medium heat. Add asparagus and sauté 3–4 minutes until crisp-tender. Add kale and cook another 2–3 minutes until wilted. Season with salt and pepper. Remove and set aside.
- 3.In the same pan, add salmon and cook 3–4 minutes per side, until golden and just cooked through.
- 4.Whisk together 1 Tbsp olive oil, Dijon mustard, lemon juice, balsamic vinegar, salt and pepper to make the dressing.
- 5.Flake the salmon into large pieces. In a bowl, combine farro, sautéed kale, asparagus, and chopped parsley. Drizzle with dressing and toss gently. Top with salmon and crumble feta over the bowl.
Mediterranean Farro Salmon Bowl
A vibrant Mediterranean-inspired bowl featuring tender farro cooked in bone broth, flaky Atlantic salmon, sautéed kale and asparagus, topped with crumbled feta and a tangy lemon-Dijon dressing. This nutrient-packed meal delivers exceptional vitamins and minerals.
Prep time
10 min
Cook time
35 min
Total time
45 min
Nutrition facts (per serving)
Calories: 675
Protein: 40g
Carbs: 45g
Fiber: 13g
Fat: 40g
Vitamins: 81% DV
Minerals: 60% DV
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