This salmon farro bowl has been on repeat for me. It’s got farro, kale, sesame crusted salmon, snap peas, hot honey pecans, and a lemon tahini dressing! Each element works perfectly together for this ideal weeknight dinner.
I have been under this opinion for a while, but I strongly believe that farro is the best grain (in almost all circumstances)! It is hearty and has such a great chew to it. If you’ve never made farro before, here is a kind I love! It feels substantial but still healthy. For this bowl, we are cooking the farro with onion and chicken broth to add extra flavor!
ingredients needed for this salmon farro bowl
Farro
- 1 tbsp olive oil
- 1/2 yellow onion
- 1 cup farro
- 2 cups chicken broth
Salmon
- 1 lb salmon
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp sesame seeds
- black pepper
Lemon tahini dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/2 tsp garlic salt
- salt, to taste
- 1-2 tbsp water
Other
- 4 cups kale
- 1/2 cup snap peas
- 1/2 cup pecans
- 1 tbsp hot honey
other recipes you will love
- salmon and seared snap pea salad
- wild mushroom farro
- lemon harissa chicken thighs
- slow roasted citrus salmon
salmon farro bowl
ingredients
sesame salmon
- 1 lb salmon
- 1 tbsp olive oil
- 1 tsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp salt
- black pepper
farro
- 1 tbsp olive oil
- 1/2 yellow onion
- 1 cup farro
- 2 cups chicken broth
lemon tahini dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/2 tsp garlic powder
- salt, to taste
- 1-2 tbsp water
other
- 4 cups kale
- 1/2 cup snap peas
- 1/2 cup pecans
- 1 tbsp hot honey
instructions
- Start by making the hot honey pecans. preheat the oven to 400 F. Add the pecans and hot honey to a baking sheet and toss until combined. Bake for 8-12 minutes, until pecans are beginning to toast. Set aside.
- Adjust the oven down to 275 F. Pat the salmon dry then cover with 1 tbsp olive oil. Place on a baking sheet, skin side down (if the skin is still on). Add sesame seeds, garlic powder, salt, and pepper evenly across the salmon. Transfer to the oven and cook for 20-30 minutes (depending on the thickness of your salmon), until the salmon is cooked through.
- While the salmon cooks, cook the farro. Dice the onion and add it, along with the olive oil, to a pan over medium heat. Cook for 3-4 minutes until the onion is cooked through. Add farro and cook for 1-2 minutes to toast the farro. Add the chicken broth, cover the pot and reduce the heat to low. Cook for 20 minutes, until the broth has cooked off.
- For the lemon tahini dressing, add all the ingredients, except the water, to a bowl. Whisk until smooth. Add water, as needed, starting with 1 tbsp and whisk until you achieve a smooth sauce.
- Thinly slice the snap peas. To assemble the bowls, add kale, farro, salmon, and snap peas. Top with hot honey pecans and plenty of lemon tahini dressing. Enjoy!
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