Go Back
–+ servings
A farro grain bowl with salmon, cucumbers, avocado, feta, and pomegranate seeds.
Print Recipe
5 from 1 vote

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!
Prep Time20 minutes
Cook Time40 minutes
Marinate Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: farro grain bowl, grain bowl, grain bowl recipe
Servings: 4 servings

Equipment

  • 1 Small Measuring Cup
  • 1 (8x8 or 9x9) 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 honey
  • ½ cup extra virgin olive oil
  • 1 teaspoon sumac
  • 1 teaspoon za'atar
  • kosher salt and black pepper to taste
  • 2 salmon filets

For the Farro

  • 4 cup chicken or vegetable stock
  • kosher salt to taste
  • 1 ½ cup farro
  • 1 bay leaf
  • 4 thyme sprig
  • 2 tablespoon olive oil

For the Herb Yogurt

  • ½ cup Greek yogurt
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh mint chopped
  • 1 lemon zested and juiced
  • ½ teaspoon 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 crumbled feta cheese
  • toasted pistachios
  • avocado
  • lemon zest for garnish
  • orange zest for garnish
US Customary - Metric

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 8x8 or 9x9 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