Salmon and Farro Grain Bowls

Hearty farro, crisp raw vegetables, and skillet salmon with a honey-lemon vinaigrette and crunchy pistachios.

Protein: Salmon + farro Serves: 2 Time: ~30 min Dressing: Honey + lemon
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Overview

What You're Making

Cook farro while you sear seasoned salmon in a hot skillet. Toss the warm grain with raw vegetables and a bright vinaigrette, then top with salmon and pistachios—substantial enough for dinner in under half an hour.

  • Simmer farro until tender, then drain
  • Sear salmon flesh side first, then flip to skin side
  • Combine farro with prepped vegetables and cilantro
  • Whisk dressing, toss through the bowl
  • Plate in shallow bowls → salmon → pistachios
Prep window: While farro and salmon cook, chop vegetables so everything lands in the bowl at once.

Step 1

Cook the Farro

  • Cook farro according to package directions (volume of water and time vary by brand).
  • Drain well and set aside.
10-minute farro is handy here; whole farro takes longer but works the same way.

Measurements

FarroAlternatives: Pearl barley, Freekeh1 cup dry

Step 2

Sear the Salmon

  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Pat salmon dry. Season with salt, pepper, onion powder, and garlic powder.
  • Place flesh-side down → cook ~4 minutes.
  • Flip to skin side → cook ~4 minutes more until it flakes easily but doesn’t look dry.
  • Transfer to a plate and keep warm if needed.
Skinless fillets: Cook the second side the same way; reduce time slightly if the fish is thin.

Measurements

SalmonAlternatives: Arctic char, Steelhead trout2 fillets (~12 oz) Olive oil2 tbsp Salt1 tsp Black pepper½ tsp Onion powder½ tsp Garlic powder½ tsp

Step 3

Build the Bowl Base

  • In a large bowl, add the warm farro.
  • Add snap peas, peppers, radish, avocado, cucumber, and cilantro.
  • Toss gently—the avocado will break a little; that’s fine.

Measurements

Snap peas1 cup Mini sweet peppers1 cup Radish½ cup Avocado1 Cucumber½ CilantroAlternatives: Flat-leaf parsley¼ cup

Step 4

Dress and Toss

  • In a small bowl, whisk 4 tbsp olive oil, white wine vinegar, honey, lemon juice, ½ tsp salt, and pepper.
  • Pour over the farro mixture and toss to coat.
Taste: Add a pinch more salt, a squeeze of lemon, or a drizzle of vinegar if it reads flat.

Measurements

Olive oil4 tbsp White wine vinegarAlternatives: Champagne vinegar, Apple cider vinegar2 tbsp Honey1 tbsp Lemon juicefrom ½ lemon Salt½ tsp

Step 5

Plate and Finish

  • Spoon the farro–vegetable mixture into shallow bowls.
  • Top each with a salmon fillet.
  • Sprinkle with chopped pistachios and serve right away.
Avocado note: Best eaten immediately; dressed avocado dulls after sitting.

Measurements

PistachiosAlternatives: Toasted almonds, Pine nuts⅓ cup

Quick-cooking farro (e.g. Trader Joe’s 10-minute) cuts prep time. Cook any farro per package.

  • 1 cup dry farro
  • 2 salmon fillets (about 12 oz total; scale up if you prefer larger portions)
  • 2 tbsp olive oil (for the skillet)
  • 1 tsp kosher salt (for salmon; plus ½ tsp in dressing)
  • ½ tsp black pepper (+ more for dressing)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 cup snap peas, halved crosswise
  • 1 cup mini sweet peppers, sliced
  • ½ cup radish, thinly sliced
  • 1 ripe avocado, diced
  • ½ English cucumber, chopped
  • ¼ cup cilantro, chopped
  • ⅓ cup pistachios, chopped (for topping)
  • Dressing
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • Juice of ½ lemon
Salmon doneness: Flesh should flake easily but still look moist—not dry. Original method: ~4 min flesh-down, ~4 min skin-down over medium heat (adjust for thickness).

Overview

What You're Making

Cook farro while you sear seasoned salmon in a hot skillet. Toss the warm grain with raw vegetables and a bright vinaigrette, then top with salmon and pistachios—substantial enough for dinner in under half an hour.

  • Simmer farro until tender, then drain
  • Sear salmon flesh side first, then flip to skin side
  • Combine farro with prepped vegetables and cilantro
  • Whisk dressing, toss through the bowl
  • Plate in shallow bowls → salmon → pistachios
Prep window: While farro and salmon cook, chop vegetables so everything lands in the bowl at once.

Step 1

Cook the Farro

  • Cook farro according to package directions (volume of water and time vary by brand).
  • Drain well and set aside.
10-minute farro is handy here; whole farro takes longer but works the same way.

Measurements

FarroAlternatives: Pearl barley, Freekeh1 cup dry

Step 2

Sear the Salmon

  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Pat salmon dry. Season with salt, pepper, onion powder, and garlic powder.
  • Place flesh-side down → cook ~4 minutes.
  • Flip to skin side → cook ~4 minutes more until it flakes easily but doesn’t look dry.
  • Transfer to a plate and keep warm if needed.
Skinless fillets: Cook the second side the same way; reduce time slightly if the fish is thin.

Measurements

SalmonAlternatives: Arctic char, Steelhead trout2 fillets (~12 oz) Olive oil2 tbsp Salt1 tsp Black pepper½ tsp Onion powder½ tsp Garlic powder½ tsp

Step 3

Build the Bowl Base

  • In a large bowl, add the warm farro.
  • Add snap peas, peppers, radish, avocado, cucumber, and cilantro.
  • Toss gently—the avocado will break a little; that’s fine.

Measurements

Snap peas1 cup Mini sweet peppers1 cup Radish½ cup Avocado1 Cucumber½ CilantroAlternatives: Flat-leaf parsley¼ cup

Step 4

Dress and Toss

  • In a small bowl, whisk 4 tbsp olive oil, white wine vinegar, honey, lemon juice, ½ tsp salt, and pepper.
  • Pour over the farro mixture and toss to coat.
Taste: Add a pinch more salt, a squeeze of lemon, or a drizzle of vinegar if it reads flat.

Measurements

Olive oil4 tbsp White wine vinegarAlternatives: Champagne vinegar, Apple cider vinegar2 tbsp Honey1 tbsp Lemon juicefrom ½ lemon Salt½ tsp

Step 5

Plate and Finish

  • Spoon the farro–vegetable mixture into shallow bowls.
  • Top each with a salmon fillet.
  • Sprinkle with chopped pistachios and serve right away.
Avocado note: Best eaten immediately; dressed avocado dulls after sitting.

Measurements

PistachiosAlternatives: Toasted almonds, Pine nuts⅓ cup

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