Here is a healthy and fun weeknight dinner that I know you will all love — Curried Salmon Farro Bowls!
Farro is an ingredient I have been falling more and more in love with recently. It is an extremely nutritious grain as it is an excellent source of protein, fiber and nutrients like magnesium, zinc and various B vitamins. Farro also has a deliciously nutty flavor and chewy texture that’s great to add to bowls any night of the week with whatever protein and veggies you have on hand. It is important to note, though, that farro is *not* gluten-free, as it contains wheat.
With these Curried Salmon Farro Bowls, I have served this harissa-spiced farro alongside a simple arugula salad and topped with a flavorful curry-infused salmon. The flavors come together perfectly and fairly quickly — which is great when you are short on time during the week! This satisfying dish can be served year-round to treat your mind, body and soul to healthful, filling ingredients!
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Curried Salmon Farro Bowls
For the Farro:
- 2 tbsp avocado oil
- 1 cup diced yellow onion
- 2 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup semi-pearled farro
- 2 tsp harissa paste
- 3 cups low sodium chicken broth
- ¼ cup golden raisins
For the Salmon:
- 4 [6-8 ounce] filets salmon
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp curry powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 3 cups baby arugula
- 1 cup halved cherry tomatoes
- 1 tbsp avocado oil
- 1 tbsp champagne vinegar
- 1 tsp honey
- lemon wedges for serving
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Make the Farro:
- Heat oil in a skillet with tall sides over medium heat. Add the onion, garlic, salt and pepper and cook, stirring, until the onion is translucent, 3 to 4 minutes.
- Add the farro and continue to cook, stirring, toasting the farro until it is fragrant, about 3 minutes.
- Add the harissa paste and stir to combine. Then, pour in the broth and bring the contents to a boil. Once boiling, reduce the heat to a vigorous simmer, Cook until the farro is chewy and tender, 15 to 20 minutes.
Meanwhile, Make the Salmon:
- Place the salmon on the prepared baking sheet.
- In a small bowl, combine the salt, pepper, curry powder, smoked paprika, and cumin. Stir until well combined and then evenly distribute on top of each of the salmon filets.
- Transfer to the oven and bake until the salmon is cooked through (and flakes easily with a fork), about 15 minutes.
Make the Bowls:
- In a large bowl-- make a simple side salad by whisking together the avocado oil, champagne vinegar and honey until well combined. Next, add the arugula and cherry tomatoes and genty toss to coat.
- When the farro is ready done, stir in the golden raisins. Divide the farro, the simple side salad, and the salmon amongst 4 bowls. Serve with a wedge of lemon and enjoy!