Description
Experience the heart of Mediterranean dining with our Sunstone Salmon & Farro Bowls. This recipe features succulent salmon fillets, seasoned with a smoky and aromatic salt-free spice blend, roasted to perfection on a single sheet pan with sweet cherry tomatoes and tender red onion. The salmon is served over a hearty bed of nutty farro and crisp arugula, then generously garnished with chickpeas, cucumber, and rinsed Kalamata olives. A creamy, cooling dill-yogurt sauce and a zesty, herb-infused vinaigrette bring all the elements together in a symphony of texture and taste.
Ingredients
Scale
For the Sheet Pan Salmon:
- 1.25 lb (20 oz) skinless salmon, cut into 4 equal fillets
- 2 pints cherry tomatoes
- 1 large red onion (thinly sliced)
- 1 tbsp extra virgin olive oil
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.5 tsp onion powder
- 0.5 tsp freshly ground black pepper
For the Bowls:
- 1 cup uncooked pearled farro
- 1 15-oz can chickpeas, thoroughly rinsed and drained
- 2 English cucumbers (diced)
- 5 oz baby arugula
- 1 cup Kalamata olives (pitted and thoroughly rinsed)
For the Lemon-Herb Vinaigrette:
- 0.25 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- Zest and juice of 1 large lemon
- 2 cloves garlic (finely minced)
- 2 tsp dried oregano
- 1 tsp sumac
For the Cooling Dill-Yogurt Sauce:
- 1 cup plain non-fat Greek yogurt
- 0.5 English cucumber (grated and squeezed of excess water)
- 1 tbsp fresh dill (chopped)
- 1 clove garlic (minced)
- 1 tbsp fresh lemon juice
Instructions
- Rinse farro. Boil 3 cups water, add farro, simmer 15–20 min until tender-chewy; drain.
- Whisk vinaigrette ingredients until emulsified; set aside.
- Stir together yogurt, grated cucumber, dill, garlic, lemon juice; refrigerate.
- Heat oven to 400°F (200°C). Toss tomatoes and red onion with 1 tbsp oil on a rimmed sheet pan. Mix paprika, garlic powder, oregano, onion powder, pepper. Pat salmon dry, rub with spice blend; nestle on pan among vegetables.
- Roast 12–15 min, until salmon flakes easily and reaches 145°F (63°C) at the thickest part; tomatoes should be blistered.
- Divide farro among 4 bowls, add arugula. Top with salmon, roasted tomatoes/onions, cucumber, chickpeas, and olives. Drizzle with vinaigrette and finish with a dollop of yogurt sauce.
Notes
- Grain Substitutions: If farro is unavailable, whole-grain barley or freekeh are excellent high-fiber alternatives that maintain the Mediterranean spirit of the dish.
- Rinsing is Crucial: Do not skip rinsing the canned chickpeas and olives. This single step is responsible for washing away a significant amount of excess sodium.
- Make-Ahead Components: The vinaigrette, yogurt sauce, and cooked farro can all be made up to 2 days in advance and stored in airtight containers in the refrigerator, making assembly quick for a weeknight meal.
Nutrition Information
(per serving, 1 of 4 bowls)
- Calories: 882 kcal
- Protein: 49 g
- Total Fat: 47 g
- Saturated Fat: 7.6 g
- Carbohydrates: 73 g
- Dietary Fiber: 14.8 g
- Sodium: 487 mg
- Added Sugar: 0 g
Nutrition
- Calories: 882