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Mediterranean Sunstone Salmon & Farro Bowls

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.

  • Total Time40 minutes
  • Yield4 bowls 1x

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:

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

  1. Rinse farro. Boil 3 cups water, add farro, simmer 15–20 min until tender-chewy; drain.
  2. Whisk vinaigrette ingredients until emulsified; set aside.
  3. Stir together yogurt, grated cucumber, dill, garlic, lemon juice; refrigerate.
  4. 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.
  5. Roast 12–15 min, until salmon flakes easily and reaches 145°F (63°C) at the thickest part; tomatoes should be blistered.
  6. 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 Facts (per serving: 1 of 4 bowls): Calories: 882 kcal | Total Fat: 47 g (Saturated Fat: 7.6 g) | Total Carbs: 73 g (Fiber: 14.8 g) | Protein: 49 g | Sodium: 487 mg | Added Sugars: 0 g

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 882

Find it online: https://dietareas.com/2025/09/20/mediterranean-salmon-bowl-bright-healthy-easy/