Ingredients
Serves 4
Ingredients:
- 1 pound salmon filet (cut into 4 oz. pieces)
- 1-2 tablespoon olive oil
- Pepper
- 3/4 cup farro (or brown rice, quinoa or barley)
- ½ pound asparagus, trimmed and cut into one inch pieces
- 1 cup cherry tomatoes, cut in halves
- ½ cup chopped fresh parsley
- ¼ cup pistachios, cashews or walnuts
Dressing:
- ¼ cup olive oil
- Juice from ½ lemon
- 1 teaspoon dried thyme
- 1 teaspoon grainy mustard
Directions
Method:
- Preheat your oven to 425°F and line a rimmed baking sheet with foil. Place salmon skin side down on the baking sheet. Add pepper and brush with olive oil.
- Cut asparagus into 1” pieces, add to a bowl and a little olive oil and a little pepper. Place asparagus on the same pan as the salmon. Roast for 15 minutes. Set aside.
- Cook the farro according to directions and set aside.
- Mix ¼ cup olive oil, lemon juice, thyme and mustard in a small bowl and mix well.
- Place the cooked farro, tomatoes, parsley, nuts and asparagus in a large bowl, mix with half of the dressing and toss until mixed well.
- Place the salmon on top of the bowl and add the rest of the dressing. Or you can pull the salmon apart and make large flakes.
NOTE:
If you prefer other roasted vegetables add instead of the asparagus.
Keep in mind this is a cold dish. Enjoy!
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes