Pan-Seared Salmon Bowls with Green Goddess Sauce and Farro
Flaky pan-seared salmon served over chewy farro with a vibrant Green Goddess sauce. A healthy, restaurant-style meal perfect for weeknights!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Pan-searing and Simmering
- Cuisine: Modern American
- Diet: Halal
Ingredients
4 salmon fillets (6 oz each)
2 cups uncooked farro
3 cups fresh spinach
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red onion, thinly sliced
2 lemons
2 garlic cloves
1 cup plain Greek yogurt
1/2 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/4 cup fresh dill, chopped
1/4 cup mayonnaise
1 tablespoon capers
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
Olive oil
Sea salt and black pepper
Instructions
Rinse farro and drain. In a pot, add 2 cups of water and bring to a boil. Add farro, cover, and simmer for 25-30 minutes until tender. Drain and set aside.
Meanwhile, preheat oven to 200°F (95°C). Season salmon fillets with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side until golden and flaky. Place on a baking sheet and keep warm in the oven.
In a salad bowl, combine spinach, cherry tomatoes, cucumber, and red onion. Squeeze one lemon into the mixture.
To make Green Goddess sauce: In a blender, combine yogurt, mayonnaise, parsley, chives, dill, garlic, capers, Dijon mustard, apple cider vinegar, and juice of half a lemon. Blend until smooth. Season with salt and pepper.
To serve, divide cooked farro into bowls. Top with fresh mixed greens, salmon fillets, and drizzle with Green Goddess sauce. Garnish with zest from the remaining lemon and a few chive or parsley pieces.
Notes
For extra flavor, toast the farro in a dry skillet for 5 minutes before cooking. For a vegan version, substitute salmon with tofu or chickpeas and use plant-based yogurt.