Go Back
Print Pin

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.
Course Main Course
Cuisine Mediterranean
Keyword Greek salmon grain bowl, High fiber Mediterranean meals, Mediterranean salmon bowl
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 882kcal

Equipment

  • Large, rimmed baking sheet
  • Medium saucepan
  • 3 small mixing bowls
  • Whisk
  • Measuring cups and spoons

Ingredients

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