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Curried Salmon Farro Bowls

Curried Salmon Farro Bowls
5 from 9 votes


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

Simple Salad:

  • 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!