Smoked Salmon Farro Bowl
This Smoked Salmon Farro Bowl is a no-fuss, protein-packed meal made with nutty farro, sautéed asparagus and onion, smoked salmon, and a bright pesto dressing. Ready in about 20 minutes and just as good served warm or cold.
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This Smoked Salmon Farro Bowl is one of my go-tos when I want something substantial without turning on the oven. Hot smoked salmon brings a ton of flavor on its own, and it pairs beautifully with a nutty grain like farro and a bright, herby dairy-free pesto. Toss it all together with sautéed asparagus and onion, and you’ve got a bowl that works for lunch, dinner, or meal prep.
It’s just as good served warm right off the stove as it is cold from the fridge the next day. Actually, I think the flavors get even better once everything’s had time to sit together. This recipe makes four generous lunch or dinner portions, or you can stretch it further as a side dish for a gathering, where it’ll easily make 8 to 10 servings.
Prefer your salmon freshly cooked instead of smoked? My Salmon with Pesto Sauce comes together quickly and flakes perfectly into this bowl. Make a batch just for this recipe, or use up leftovers if you’ve got them on hand.
A few notes from my kitchen before you get started:
- Go easy on salt for the asparagus and onion. The farro gets seasoned on its own, and between the smoked salmon and the pesto, this dish already has plenty going on in the salt department. A light hand while sautéing, if at all, keeps everything balanced.
- Don’t skip the lemon. The zest and juice are what pull the nutty farro, the pesto, and the smoked salmon together into one cohesive bite. Without it, the flavors sit a little flat.
- Toast the pine nuts if they’re not already toasted. A couple minutes in a dry skillet over medium heat, tossing frequently, is all it takes. It makes a real difference in flavor for such a small step.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Farro, asparagus, red onion, hot smoked salmon, lemon, and a good pesto make up the bulk of this bowl. It’s finished with toasted pine nuts for crunch. If you don’t have my dairy-free pesto on hand, any pesto you like will work here. This recipe is very forgiving in that way.
How to Make a Smoked Salmon Farro Bowl
Find the full instructions in the recipe card below. Here’s a brief overview.
Cook the farro while you sauté the onion and asparagus in a hot skillet, just until the asparagus turns bright green and tender. Toss everything together with pesto and lemon, then fold in the smoked salmon and top with toasted pine nuts.
The onion goes in for a few minutes before adding the asparagus, so it has time to soften without overcooking the asparagus pieces.
Serving and Storage Tips
This bowl is genuinely good warm right off the stove, or cold from the fridge the next day. If anything, the flavors mellow and blend together even more once it’s had time to sit, which makes it one of those recipes that’s almost better as leftovers or meal prep.
For meal prep, portion it into containers once it’s cooled. It will keep well in the fridge for about 4 days. If you’re planning to serve it cold from the start, cook the farro and sauté the asparagus and onion a day ahead, then chill both before assembling. That way you’re not waiting on anything to cool down before you can eat.
Smoked Salmon Farro Bowl
Ingredients
- 2 cups farro, rinsed
- ½ red onion, diced
- 1 pound asparagus, trimmed and cut into small pieces
- 1 tablespoon olive oil
- 12 ounces hot smoked salmon, flaked into bite-sized pieces
- 1 lemon, zested and juiced
- ¾ cup dairy-free pesto, or pesto of your choice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup pine nuts, toasted, for serving
Instructions
- Cook the farro according to package directions. Drain, season with salt and pepper, and set aside.
- While the farro cooks, heat olive oil in a skillet over medium-high heat. Add the onion and sauté for 3 to 4 minutes. Add the asparagus and cook for an additional 3 to 4 minutes, until the asparagus is cooked, but still tender and bright green.
- In a large bowl, combine the farro with the sautéed asparagus and onion. Add the dairy-free pesto, lemon zest and juice. Toss to coat evenly.
- Gently fold in the flaked smoked salmon, taking care not to break it up too much. Serve warm or chilled with toasted pine nuts sprinkled on top.
Notes
- Make sure to use hot smoked salmon, not cold smoked (lox-style). You want salmon that flakes apart easily, not thin silky slices.
- This bowl serves 4 as a lunch or dinner portion, or stretches to 8 to 10 servings as a side dish for a gathering.
- Leftovers keep well in the fridge for 4 days, making this one of my favorite meal-prep recipes.
- Prefer freshly cooked salmon over smoked? My Salmon with Pesto Sauce works great here. Make a batch just for this recipe, or use up leftovers if you have them on hand.
- If you don’t have my dairy-free pesto on hand, any pesto you like works in this bowl.
- Season the farro directly and go easy on the asparagus and onion while sautéing. Between the smoked salmon and the pesto, this dish already has plenty of salt built in.
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