Salmon Farro Bowl

Delicious and customizable

This is a perfect recipe for when you want to eat healthy but hearty. It’s also highly customizable, so you can mix and match whatever you want within it!

Ingredients (4 servings)

• 1 cup farro (uncooked)

• 3 cups vegetable broth (for cooking farro)

• 2 medium sweet potatoes, peeled, scrubbed, cut into 1” cubes

• 2–3 medium beets, peeled, scrubbed, cut into 1” cubes

• 1 tablespoon olive oil

• Salt & pepper, to taste

• 6–8 cups kale, stems removed, chopped or torn

• 4 salmon fillets (about 4–6 oz each)

• Olive oil

• Salt & pepper

• Optional: a sprinkle of thyme, dill, or smoked paprika

• ½ cup pumpkin seeds (pepitas), toasted

Balsamic Dressing

• ¼ cup balsamic vinegar

• 1 cup olive oil

• 2 Tbsp mayonnaise (optional, for creaminess)

• 1 tsp salt

Instructions

• In a medium pot, add farro and vegetable broth. Bring to a boil, then reduce to a simmer. Cook 20–30 minutes, until farro is tender but chewy. Drain excess broth if needed. Fluff and set aside.

• Roast the sweet potatoes & beets. Preheat oven to 425°F (220°C). Toss sweet potatoes and beets with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast 25–35 minutes, flipping once, until caramelized and tender.

• Cook the salmon. Rub salmon with olive oil, salt, pepper, and optional herbs/spices. Roast at 400–425°F for 10–12 minutes (or until desired doneness), or pan-sear ~4 minutes per side.

• Wash and chop kale. Massage with a drizzle of olive oil and a pinch of salt.

• Toast the pumpkin seeds. In a dry skillet over medium heat, toast pumpkin seeds for 3–5 minutes, shaking often, until fragrant and slightly puffed. Sprinkle with a pinch of salt.

• Make the dressing. Blend or whisk balsamic vinegar, olive oil, mayo (if using), Dijon, and salt until smooth and emulsified.

• Assemble the bowls. Start with kale in each bowl. Add scoops of farro, roasted sweet potatoes, and beets. Drizzle lightly with dressing and toss. Top with salmon fillet (whole or flaked). Finish with toasted pumpkin seeds and extra dressing on the side.