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Spring Salmon Balance Bowls

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Cook Time: 15+ minutes
  • Total Time: 0 hours
  • Yield: 4 bowls 1x



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.)

Goat cheese

Thinly sliced radishes (I love topping with a hint of salt)- optional


Honey Dijon Salmon: 

  1. Preheat oven to 375. Season salmon well with sea salt.
  2. Oil and heat a large cast iron or grill pan over medium high heat.
  3. Meanwhile, whisk honey and dijon together.
  4. Sear salmon, skin side up until golden and about half cooked.
  5. Turn salmon over, brush or spoon honey dijon over top.
  6. 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: 

  1. Preheat oven to 375.
  2. Toss carrots and asparagus, separately, with a drizzle of oil (enough to cover, do not over-oil. Season well.
  3. Spread carrots out on a baking sheet and bake in oven for 20-25 minutes, until starting to soften.
  4. Add asparagus to pan (or additional pan, to avoid crowding).
  5. Roast for another 15 minutes, until asparagus is tender.

Instant Pot Farro: 

  1. Combine 1 cup of farro with 3 cups of water.
  2. Cook on manual/high pressure:
    • Pearled and semi-pearled: 7 minutes
    • Whole: 30 minutes
  3.  Naturally release, strain and serve.

Stovetop Farro: 

  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.

Assemble Bowls:

Layer farro with honey dijon salmon, roasted carrots and asparagus, steamed peas and goat cheese. Top with sliced radishes if desired.