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Salmon with Farro and Onions
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Course:
Main Course
Cuisine:
American
Keywords:
Salmon
meal prep
Farro Soup
Macros Counting
🧂 Ingredients
2 tbsp
Shallots
diced, (about 20 grams)
1 tsp
Extra Virgin Olive Oil
1 tsp
Reduced Sodium Chicken Base
or substitute: 2 cups chicken stock
2 cups
Water
if subbing chicken stock, no water needed
½ cup
Farro
(about 100 grams)
½ tbsp
Extra Virgin Olive Oil
24 oz
Atlantic Salmon
skin on (4, 6 oz fillets)
1 tsp
Lemon Pepper Seasoning
6 stalks
Scallions
diced, (about 30 grams, or ¼ cup)
5 cups
Baby Spinach
(about 180 grams)
1 tsp
Unsalted Butter
4 cloves
Fresh Garlic
chopped, (about 20 grams)
1 tsp
Black Pepper
½ tsp
Garlic Powder
2 tbsp
Fresh Squeezed Lime Juice
from 1 lime
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Instructions
1
Heat a medium saucepot to medium heat, once the pan is hot add the oil to the
pot.
2
Add the diced shallots to the hot oil and cook for 2-3 minutes, stirring to
prevent burning. Cooking enough to bring out the fragrance of the shallots.
3
Then add the farro to the saucepot with 2 cups of water, and chicken base. (If
you do not have the chicken base, you can substitute 2 cups of chicken stock
instead of the base and water.)
4
Bring the farro and water to a boil, then cook for 15-20 minutes until all water
has been absorbed by the farro.
5
While the farro is boiling, cook the salmon:
6
Heat a large saute pan to medium heat.
7
While waiting for the pan to heat up, season the salmon fillets with lemon
pepper.
8
Drizzle the oil into the hot pan. Then add the salmon to the pan.
9
Allow the salmon to cook for 4-6 minutes skin side down, then flip and cook for
an additional 2-3 minutes on the other side.
You will know that the salmon is done when the entire fillet is the lighter pink
color. If you have a thicker fillet you can cook it for an additional minute or
so on each side. This will ensure the salmon is done. A good cut of salmon can
be eaten raw, but most people like their salmon cooked to medium. Medium is a
light pink on the outside, flaky on the outside, but still a little moist and a
slightly darker pink on the inside.
10
Once the salmon is done remove it from the sate pan and set aside.
11
Using the same saute pan as the salmon, turn the heat to medium-low. Then add
the butter and garlic to the pan. Cook for 1-2 minutes stirring often.
12
Once the butter is melted add the spinach to the pan. Cook the spinach for 2-4
minutes, tossing frequently.
13
By the time that the spinach is wilted the farro should be cooked and the water
completely absorbed. Mix the farro in with the wilted spinach and garlic. Season
with pepper, garlic powder, and lime juice. Then toss and cook together for one
minute.
14
Plate the farro and spinach, then top with the salmon, and enjoy! Or portion out
for meal prep.
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