I’ve always loved starting my day with something wholesome, and today was no exception. As I gathered the ingredients for my Savory Salmon Grain Bowl, I felt that familiar excitement building up. The salmon, with its bright pink hue, looked so fresh, and the veggies—crisp asparagus, juicy cherry tomatoes, and fragrant parsley—added a burst of color to my kitchen counter. It wasn’t just a meal I was preparing; it was a small celebration of healthy, flavorful food.
Roasting the Salmon and Veggies
The oven hummed softly as I seasoned the salmon and veggies with a drizzle of olive oil, a sprinkle of sea salt, and a dash of pepper. I slid the baking sheet in, and the smell of roasting salmon filled the kitchen. While waiting, I prepared the farro, a grain I love for its nutty flavor and chewy texture. Cooking the grains while the salmon roasted made the whole process flow smoothly, and in just 15 minutes, the salmon was golden and flaky, and the veggies were tender.
A Zesty Dressing with a Crunch
As the grains cooled slightly, I whipped up the zesty dressing. A quick shake of olive oil, lemon juice, mustard, and thyme in a jar, and it was ready. The brightness of the lemon and the earthiness of the thyme made the dressing come alive. I tossed the farro with the roasted veggies, parsley, and a handful of mixed nuts. The combination of crunchy nuts with soft veggies and farro was already making my mouth water.
Bringing It All Together
Finally, I flaked the roasted salmon over the grain bowl, letting its rich, buttery texture sit beautifully atop the medley of veggies and grains. A drizzle of the remaining dressing added the perfect finishing touch. As I took my first bite, the flavors danced together—the savory salmon, the tangy dressing, and the crunchy nuts. It was more than just a meal; it felt like a nourishing, delicious hug in a bowl. This Savory Salmon Grain Bowl was the kind of dish that made me feel good, inside and out.
Table of Contents
Chef’s Notes-Savory Salmon Grain Bowl
- Always aim for fresh, wild-caught salmon, as it provides a richer flavor and is more sustainable. If you’re using frozen salmon, thaw it thoroughly in the fridge overnight before cooking.
- Start cooking the farro while the salmon is roasting to save time. Farro has a chewy, nutty texture that complements the roasted salmon, but feel free to substitute with quinoa or brown rice for different textures or dietary needs.
- Shake the dressing vigorously to fully emulsify the oil, lemon juice, and mustard. This ensures a smooth, flavorful drizzle. Taste and adjust the seasoning with a pinch of salt or extra lemon juice to balance the flavors.
- Lightly toast the nuts in a dry skillet over medium heat for 2-3 minutes to enhance their flavor and add more crunch to your bowl. Keep an eye on them to prevent burning.
- Keep an eye on the salmon towards the end of its cooking time. Salmon should be moist and flake easily with a fork but not be dry. A good rule of thumb is to cook it until it reaches 145°F internal temperature at the thickest part.
- You can easily customize this dish with other seasonal vegetables, like roasted sweet potatoes or sautéed zucchini, to add variety and extra nutrients.
Savory Salmon Grain Bowl
4
bowls15
minutes15
minutes450
kcal5
minutes35
minutesDive into a culinary delight with this Savory Salmon Grain Bowl! Perfectly roasted salmon meets vibrant veggies and hearty grains, creating a symphony of flavors that will dance on your taste buds. This dish is not just a meal; it’s an experience, bringing together the freshness of the ocean with the earthiness of grains and the zest of fresh herbs. Whether you’re a seasoned chef or a home cook, this recipe is your ticket to a gourmet dinner at home. Get ready to impress your family and friends with this easy-to-make yet sophisticated dish!
Ingredients
- Seafood Delight
1 pound salmon fillet
1 tablespoon extra virgin olive oil
sea salt a pinch
freshly ground black pepper to taste
- Grain Base
3/4 cup farro or substitute with brown rice or barley
- Veggie Medley
8 ounces asparagus spears trimmed and cut into 1-inch segments
1 cup cherry tomatoes halved
1/2 cup fresh parsley leaves chopped
- Nutty Crunch
1/4 cup mixed nuts like pistachios or walnuts
- Zesty Dressing
1/4 cup extra virgin olive oil
1/2 unit lemon juice from half
1 teaspoon dried thyme leaves
1 teaspoon whole grain mustard
- Alternative Ingredients:
Salmon: Use trout or cod as alternatives.
Farro: Substitute with quinoa for gluten-free.
Nuts: Replace with sunflower seeds for nut allergies.
Directions
- Cooking the Grains – While the salmon roasts, prepare the farro according to package instructions. This should take about 10-15 minutes. Once cooked, set aside to cool slightly.
- Crafting the Dressing – In a small jar, combine olive oil, lemon juice, thyme, and mustard. Secure the lid and shake vigorously until well mixed.
- Finishing Touches – Flake the roasted salmon into large pieces using two forks and add to the bowl. Toss gently to incorporate without breaking the salmon too much. Drizzle with remaining dressing before serving.
Equipment
- chef’s knife
- cutting board
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Notes
- For a successful dish, ensure your salmon is fresh and of high quality; wild-caught is preferable for flavor. This bowl pairs wonderfully with a crisp white wine or sparkling water infused with citrus slices. Feel free to add other seasonal vegetables like bell peppers or zucchini for added color and nutrition.
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 35g
- Fiber: 6g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 60mg
- Iron: 3mg
FAQ- Savory Salmon Grain Bowl
Can I use a different type of fish?
Yes! You can substitute salmon with other flaky fish like trout, cod, or even halibut. Just adjust the cooking time based on the thickness of the fillet.
What if I don’t have farro?
Farro can be substituted with other grains like quinoa, brown rice, or barley. For a gluten-free option, quinoa works well and cooks quickly.
Can I prepare the components ahead of time?
Absolutely! You can roast the salmon and asparagus, cook the farro, and mix the dressing ahead of time. Store everything separately in airtight containers in the fridge, then assemble when you’re ready to eat.
How can I make this dish vegetarian?
To make this dish vegetarian, swap out the salmon for roasted chickpeas or grilled tofu. Both options provide protein and texture to the bowl.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. When reheating, gently warm the salmon in a skillet or microwave to avoid overcooking.
