Remember the honey dijon salmon from last week’s Salmon Niçoise salad?! Throw it on top of some farro with roasted carrots and asparagus, some fresh steamed spring peas and a little goat cheese and you have yourself the most delicious fresh spring-in-a-bowl meal!
Pro tip:Top with a few sliced radishes topped with a teeny sprinkle of salt for some contrasting flavor + texture.
Have you ever enjoyed farro before? Farro is an ancient grain similar to barley, kamut or wheatberries, and it’s soft and chewy texture is the perfect complement to the salmon and veggies in this fresh and hearty bowl.
How to cook Farro:
Farro is actually fairly simple to cook up, but it’s important you know what type you’re using- pearled, semi-pearled or whole.
Pearled Farro: most commonly sold, pearled farro has had the bran removed, making it easier to cook and providing a softer texture.
Semi-Pearled Farro: Most common in Italy, it contains some of the bran; resulting in a more moderate cooking time than whole but a more hearty texture and flavor.
Whole Farro: Longest cooking and in it’s most ‘whole’ form, it has a more earthy texture and flavor. If you use whole farro, I recommend soaking overnight and draining to shorten cooking time.
My favorite, if you have a Trader Joe’s nearby, is the Trader Joe’s 10-minute Farro (it comes together in about 15 if you account for the water boiling), second being the easy-to-find Bob’s Red Mill (affiliate link) which is pearled.
To cook Farro:
In the Instant Pot:
1. Combine 1 cup of farro with 3 cups of water.
2. Cook on manual:
Pearled and semi-pearled: 7 minutes
Whole: 35-40 minutes
Naturally release, strain and serve.
On the Stovetop:
1. Bring 3 cups of water to a boil on the stove. Add 1 cup uncooked farro, reduce to a simmer and simmer:
Pearled: 15-20 minutes
Semi-pearled: 25-30 minutes
Whole: 35-40 minutes
2. Strain and serve.
How to roast Spring vegetables:
Preheat oven to 375.
Toss carrots and asparagus, separately, with a drizzle of oil (enough to cover, do not over-oil. Season well.
Spread carrots out on a baking sheet (I prefer lining with parchment) and bake in oven for 20-25 minutes, until starting to soften.
Add asparagus to pan (or additional pan, to avoid crowding).
Roast for another 15 minutes, until asparagus is tender.
To Assemble Bowl:
Layer farro with honey dijon salmon (recipe below) roasted carrots and asparagus, steamed peas and goat cheese. Top with sliced radishes if desired.
1 lb carrots, sliced into 3-4″ fry shapes (sliced in half if using baby carrots)
1 lb asparagus, trimmed
Steamed fresh or frozen peas
Cooked Farro (Note: Note the type of farro; pearled, semi-pearled or whole as this will determine cooking time. Below are instructions for the Instant Pot and Stovetop for each type.)
Goat cheese
Thinly sliced radishes (I love topping with a hint of salt)- optional
Instructions
Honey Dijon Salmon:
Preheat oven to 375. Season salmon well with sea salt.
Oil and heat a large cast iron or grill pan over medium high heat.
Meanwhile, whisk honey and dijon together.
Sear salmon, skin side up until golden and about half cooked.
Turn salmon over, brush or spoon honey dijon over top.
Place salmon in oven (place on baking sheet if pan is not oven-safe) and cook for 6-8 minutes until just cooked through.
Roasted Carrots and Asparagus:
Preheat oven to 375.
Toss carrots and asparagus, separately, with a drizzle of oil (enough to cover, do not over-oil. Season well.
Spread carrots out on a baking sheet and bake in oven for 20-25 minutes, until starting to soften.
Add asparagus to pan (or additional pan, to avoid crowding).
Roast for another 15 minutes, until asparagus is tender.
Instant Pot Farro:
Combine 1 cup of farro with 3 cups of water.
Cook on manual/high pressure:
Pearled and semi-pearled: 7 minutes
Whole: 30 minutes
Naturally release, strain and serve.
Stovetop Farro:
Bring 3 cups of water to a boil on the stove. Add 1 cup uncooked farro, reduce to a simmer and simmer:
Pearled: 15-20 minutes
Semi-pearled: 25-30 minutes
Whole: 35-40 minutes
Strain and serve.
Assemble Bowls:
Layer farro with honey dijon salmon, roasted carrots and asparagus, steamed peas and goat cheese. Top with sliced radishes if desired.
Love this recipe? Grab 30 of my family’s favorite balanced bowl combinations- complete with all of the bases, proteins, veggies and sauces we love (60+ recipes in all) and experience the magic of meals-in-a-bowl!
