2 5-6 oz salmon filets
2 tbsp grainy dijon mustard
2 tbsp honey
sea salt to taste
oil as needed
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.)
Thinly sliced radishes (I love topping with a hint of salt)- optional
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.
- 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.
Layer farro with honey dijon salmon, roasted carrots and asparagus, steamed peas and goat cheese. Top with sliced radishes if desired.