This healthy hearty recipe for a roasted salmon grain bowl pairs tender seafood with colorful veggies and farro for a flavorful and satisfying supper!
So, one of the billions of great things about moving in with my sweet Southern daughter is that we have different strengths (and weaknesses – raises hand!) and when we are together (which is now always!) we lovingly pester each other.
She is in charge of making me drink more water during the day, and getting more steps in my day. So far I am up to about 2 water bottles per day (and many cups of tea, which I think counts and she thinks maybe doesn’t).
We have also walked a mile and a half every day, even in the 90 degree, one thousand percent North Carolina humidity. We’ve taken to walking after supper so that we don’t keel over from heat prostration.
This was the scene as we rounded the corner towards her sweet home where we are bunking in with them as we wait for the Carolina Dream House to come down the home stretch. So lovely.
And speaking of coming down that home stretch, remember last week’s post when I showed you how our barn wood accent wall was coming along? Well, IT’S DONE.
I can’t stop running up the stairs and just gazing at it. SO. PRETTY. One million kudos to the folks at Raleigh Reclaimed and Hearthstone Luxury Homes!
Meantime, I am in charge of healthy eating and cooking (I know, shocking!) and one of the mainstays of my healthy eating plan is seafood.
So here is my challenge: the Southern daughter SO does not like seafood that she once came home from a check-up with the news that she is allergic to seafood of all types, and actually had me going for a second there. HA.
This healthy hearty recipe for a roasted salmon grain bowl pairs tender seafood with colorful veggies and farro for a flavorful and satisfying supper!Except for shrimp. She will eat shrimp. So there’s my starting point…and maybe one day I will work her up to suppers like this roasted salmon grain bowl (and I’m sure that I will need to hold up my end of the deal with significantly more water and steps. Gulp.).
In the meantime, for those of you who are already salmon lovers, I think you are going to like this one.
Here’s how you make a roasted salmon grain bowl!
Preheat your oven to 425, line a rimmed baking sheet with foil or parchment paper and pop a boneless salmon filet on it. Brush on a little salt and pepper and olive oil and give it a nice roast for about 15 minutes. Salmon is so easy and reliable to roast!
While your salmon is roasting away, cook up some farro according to the package directions. (Pro tip: if you don’t care for farro, you can swap it out for barley or even brown rice!)
Next, cook up some asparagus, and make a quick dressing by putting some olive oil, lemon juice, thyme and mustard in a small jar and shake shake shaking.
Now pop the cooked farro and asparagus in a large bowl along with some parsley and tomatoes, drizzle with half the dressing and toss it all up.
Last but definitely not least, gently pull the salmon apart with two forks into large flakes. Divide the farro mixture among plates, top with salmon, scatter some pistachios on top, drizzle with a little more dressing and serve!
(I think I can eventually bring the non-salmon-lover in my house along with this one, don’t you think?)
Want to round out your meal? This recipe pairs well with...
Roasted Salmon Grain Bowl
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop, Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
This healthy hearty recipe for a roasted salmon grain bowl pairs tender seafood with colorful veggies and farro for a flavorful and satisfying supper!
Ingredients
- 1 8 ounce salmon filet
- 1 tablespoon olive oil
- Salt and pepper
- 3/4 cup farro (see note)
- ½ pound asparagus, trimmed and cut into one inch pieces
- ¼ cup olive oil
- Juice from ½ lemon
- 1 teaspoon dried thyme
- 1 teaspoon grainy mustard
- 1 cup cherry tomatoes, cut in halves
- ½ cup chopped fresh parsley
- ¼ cup pistachios
Instructions
- Preheat oven to 425 and line a rimmed baking sheet with foil or parchment paper. Place salmon skin side down on the baking sheet, brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, take out from oven and set aside.
- While the salmon is roasting cook farro according to package directions and set aside.
- Bring a pot of water to a boil and add the asparagus. Cook 2-4 minutes until crisp tender, about 5 minutes, and then drain. Run cold water over the asparagus to stop them from cooking.
- Combine ¼ cup olive oil, lemon juice, thyme and mustard in a small jar and shake shake shake.
- Place the cooked farro, tomatoes, parsley and asparagus in a large bowl, drizzle with half the dressing and toss until combined.
- Gently pull the salmon apart with two forks into large flakes.
- Divide the farro mixture among plates, top with salmon, scatter pistachios on top, drizzle with a little more dressing and serve!
Notes
You can substitute barley or brown rice for the farro if you prefer!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
Your reclaimed wood wall is gorgeous! Will you leave it plain, or add pictures? I’m wondering if it would hold hangers. Tea absolutely counts as water (I Googled it). I’m wondering what your daughter dislikes about fish (except shrimp). Since shrimp has a smell, that can’t be it. I’d suggest trying fish that is very mild like rainbow trout or tilapia with lemon. BTW – don’t nuke whole trout – the eyes explode. True story.
Thanks Martha! We are definitely going to stand pictures up along that back rail (which will make it easy to swap them out). Yay on the tea, and she can’t quite put her finger on what she doesn’t like about fish…I wasn’t a big fish fan until was in my thirties, so there is still hope. :) And thanks for the tip about the trout – YIPES! :)
Oh Kate! LOVE the reclaimed wood wall! What room is it in?? Can’t wait to see how everything will come together when you finally move into it – so exciting!
And definitely putting this grain bowl on the menu for next week!
Hi Alice! I know, that reclaimed wood wall just makes me so happy! It is in the upstairs bonus room – we are going to put in some comfy couches and chairs and our entertainment cabinet, so I’m thinking there will be lots of fun movie nights! I’m so happy that you are making the grain bowl – hope you love it as much as we do! :)