This farro grain bowl recipe combines marinated salmon, a blend of tender and crunchy farro, an herby Greek yogurt sauce, fresh herbs, cucumber, feta, pomegranate seeds, and toasted pistachios. Colorful and filling, it’s a well-balanced meal that’s simple to prepare!
Grain bowls are my go-to when I’m feeling like eating a little bit of everything. This farro bowl, in particular, is a favorite because it offers the perfect balance of flavor, color, texture, and temperature.
Soft, crisp, tender with sweet, savory, herbaceous, and tangy tastes, it truly has it all. Not to mention, the unique combination makes it really fun to eat, and the balance of carbs, protein, fat, and fiber keeps me full for hours.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Farro – This is a type of grain that is starchy like rice but with a much nuttier flavor. In addition, farro is one of the more nutrient-dense grains, providing a good source of fiber, protein, vitamins, and nutrients, including magnesium, zinc, and B vitamins.
- Marinade – A mixture of lemon juice, orange juice, honey, extra virgin olive oil, za’atar, sumac, salt, and pepper tenderizes the salmon and infuses it with sweet, savory, citrusy, Mediterranean-inspired flavors.
- Salmon – Use any kind of salmon you like best. Just make sure it’s completely thawed, and look for filets that are fairly equal in size for even cooking.
- Herby Yogurt Sauce – Greek yogurt, parsley, dill, mint, lemon zest, honey, salt, and pepper create a bright, creamy homemade tzatziki sauce.
- Toppings – Fresh mint, parsley, dill, Persian cucumbers, crumbled feta, toasted pistachios, avocado, lemon zest, and orange zest add the finishing touches.
How to Make a Salmon and Farro Grain Bowl Recipe
Before you begin, preheat your oven, and place an oven rack in the second position below the heating element.
1. Prep the Salmon and Farro
Tip: You know your salmon is done cooking when it’s opaque pink, lightly crisp around the edges, flakes easily with a fork, and the internal temperature reaches 135°F. Keep a close eye on the oven to avoid overcooking, which can cause dry fish.
2. Assemble the Bowls
Possible Variations
One of the great things about grain bowls is that there’s really no right or wrong way to make them. Feel free to add to or swap out the ingredients. Some tasty variations for this recipe include:
- Protein – Use trout, cod, tuna, or chicken thighs instead. You could even add a fried egg on top. Or, make a plant-based grain bowl recipe with tofu, tempeh, or crispy chickpeas.
- Grains – Swap the farro for brown rice, quinoa, freekeh, couscous, or barley.
- Vegetables – Add extra nutrients with roasted vegetables like roasted sweet potatoes, butternut squash, red pepper, cauliflower, or broccoli.
- Feta – Use goat cheese, or omit the cheese completely.
- Cucumbers – Add extra crunch and tang with pickled red onions, shredded carrots, or radishes in addition to or instead of the cucumbers.
- Pistachios – Substitute toasted almonds, walnuts, or pumpkin seeds.
Salmon Farro Grain Bowl Recipe
Make this farro grain bowl recipe with salmon, herby yogurt sauce, herbs, cucumber, avocado, pomegranate seeds, feta, and toasted pistachios!
Equipment
- 1 Small Measuring Cup
- 1 (8×8 or 9×9) Pan
- 2 Large Sheet Trays
- 1 Large Saucepan
- 1 Wire Rack
- 1 Meat Thermometer
- 2 Small Mixing Bowls
Ingredients
For the Salmon
- 2 lemon, juiced and zested
- 1 orange, juiced and zested
- 1 tablespoon (21 gram) honey
- ½ cup (108 gram) extra virgin olive oil
- 1 teaspoon (~3 gram) sumac
- 1 teaspoon (5 gram) za'atar
- kosher salt and black pepper, to taste
- 2 (8 ounce) salmon filets
For the Farro
- 4 cup (32 fluid ounce / ) chicken or vegetable stock
- kosher salt, to taste
- 1 ½ cup (180 gram) farro
- 1 bay leaf
- 4 thyme sprig
- 2 tablespoon (28 gram) olive oil
For the Herb Yogurt
- ½ cup (113 gram) Greek yogurt
- 2 tablespoon (~8 gram) fresh parsley, chopped
- 1 tablespoon (~8 gram) fresh dill, chopped
- 1 tablespoon (~8 gram) fresh mint, chopped
- 1 lemon, zested and juiced
- ½ teaspoon (3 ½ gram) honey
- kosher salt and black pepper, to taste
For Assembly and Garnish
- ½ small bunch mint, finely chopped
- ½ small bunch flat leaf parsley, finely chopped
- ¼ small bunch dill, finely chopped
- 2 Persian cucumbers, thinly sliced
- pomegranate seeds
- ½ cup (50 gram) crumbled feta cheese
- toasted pistachios
- avocado
- lemon zest, for garnish
- orange zest, for garnish
Instructions
Marinate the Salmon
- Preheat the oven to 425°F (218°C). Place an oven rack in the second position below the heating element.
- In a small spouted measuring cup, add the lemon zest and juice, the orange zest and juice, honey, olive oil, sumac, za’atar, salt and pepper. Whisk to combine.2 lemon, 1 orange, 1 tablespoon honey, ½ cup extra virgin olive oil, 1 teaspoon sumac, 1 teaspoon za'atar, kosher salt and black pepper
- Add the marinade to an 8×8 or 9×9 pan. Then, add the salmon filets, skin side up, to the pan. Cover with plastic wrap.2 salmon filets
- Transfer to the refrigerator, and marinate for at least 30 minutes and up to two hours.
Prepare the Farro
- Line a sheet tray with a thin tea towel or paper towels. Set aside.
- Add the chicken stock to a large saucepan, bring to a boil, and season with salt. Add the farro to a fine mesh strainer or colander, and rinse to clean off any excess starch.4 cup chicken or vegetable stock, kosher salt
- Add the farro, bay leaf, and thyme and cook according to package directions. Once the farro is done cooking, remove it with a spider or a large slotted spoon onto the prepared sheet tray.1 ½ cup farro, 1 bay leaf, 4 thyme sprig
- Dry the farro as much as possible with a tea towel or paper towel. Transfer half of it to another sheet tray. Drizzle the olive oil over the farro, and season with salt. Bake for 15-20 minutes, or until deeper brown and crunchy. Remove from the oven and allow to cool. Keep the oven on.2 tablespoon olive oil
Bake the Salmon
- Place a wire rack on top of a sheet tray. Add the salmon filets, skin side down, to the wire rack. Using a pastry brush or spoon, brush two tablespoons of the marinade onto each filet, then season with salt.
- Bake for 15-20 minutes. Then, increase the oven heat to broil, and broil for three to five minutes, or until the salmon is golden brown and the internal temperature of the salmon reaches 135°F (57°C).
- Remove the salmon from the oven, and allow to cool on the sheet tray until ready to plate.
Make the Herb Yogurt Sauce
- In a small mixing bowl, add the yogurt, herbs, lemon zest and juice, honey, salt, and pepper and mix well to combine. Refrigerate until ready to use.½ cup Greek yogurt, 2 tablespoon fresh parsley, 1 tablespoon fresh dill, 1 tablespoon fresh mint, 1 lemon, ½ teaspoon honey, kosher salt and black pepper
Assemble
- Spread a generous layer of herb yogurt in the bottom of two serving bowls.
- In another small mixing bowl, add the cooled, boiled farro and the crunchy farro. Toss gently to combine and divide the mixture between two bowls, layering over the herb yogurt.
- Using a fish spatula, gently slide the spatula in between the salmon skin and the flesh, and gently pull to remove the skin.
- Add the salmon to the bowl. Then, add the herbs, cucumbers, pomegranate seeds, feta cheese, toasted pistachios, and avocado around the bowl. Finish with lemon zest, orange zest, and additional olive oil, if desired. Serve immediately.½ small bunch mint, ½ small bunch flat leaf parsley, ¼ small bunch dill, 2 Persian cucumbers, pomegranate seeds, ½ cup crumbled feta cheese, toasted pistachios, avocado, lemon zest, orange zest
Video
Notes
Storage: You can store leftovers in an airtight container in the refrigerator for one to two days. However, the longer they sit, the more likely they are to become soggy. For the best results, store all the components separately.
Nutrition
Serving: 1serving, Calories: 834kcal, Carbohydrates: 70g, Protein: 36g, Fat: 47g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 28g, Cholesterol: 81mg, Sodium: 1229mg, Potassium: 855mg, Fiber: 12g, Sugar: 9g, Vitamin A: 1574IU, Vitamin C: 16mg, Calcium: 188mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Do I eat grain bowls hot or cold?
You can enjoy this recipe hot or cold, but I recommend serving it while the farro and salmon are still warm. That way, you get a variety of tastes and temperatures that make this dish uniquely delicious.
Can I make this farro grain bowl recipe ahead of time?
You can store leftovers in an airtight container in the refrigerator for one to two days. However, the longer they sit, the more likely they are to become soggy.
Therefore, if you want to make a big batch for meal prep, I recommend storing all of the components separately. The fish will stay fresh for up to three days, the farro and yogurt sauce will stay fresh for up to one week, and the produce will keep for one to two days.
this is perfect