I fell in love with salmon when I moved to Seattle. It’s on almost every restaurant menu, and it makes for a great centerpiece when roasted in large fillets. While it’s often served warm, right out of the oven, I wanted to mix it up for this summer salad. Inspired by the asparagus and pea shoots I found at the farmers market, I created this seasonal dish.
It’s great at room temperature and refrigerates well for leftover lunches that are packed with flavor.
- 5 cups cooked farro
- 1 bunch asparagus
- ½ red onion
- 8-16 oz. salmon filet
- 1 lemon
- Avocado oil
- 1 cup Pea Shoot Pesto
Preheat oven to 400. Place salmon on a foil-lined baking sheet. Season with lemon salt – zest lemon and mix with equal parts of coarse salt and pepper. Brush salmon with avocado oil and generously rub with lemon salt mixture. Bake for 13-15 minutes.
While salmon is baking, prepare farro according to package directions, if needed. (Hint: Trader Joe’s sells the perfect quick farro for this dish.) Rough chop asparagus in 2- to 3-inch pieces, keeping tips intact. Slice red onion and cut into 1- to 2-inch pieces.
Blanche asparagus pieces for 3 minutes in salted water. Drain and place in ice bath to maintain color and crispness.
Mix cooked farro, asparagus and onion in a bowl. Mix in Pea Shoot Pesto. Break salmon into bite-sized pieces and gently fold into salad. Serve at room temperature.
For the Pea Shoot Pesto:
4 cups packed pea shoots
1/3 cup shelled pistachios
½ cup avocado oil (or good olive oil)
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
In a food processor, pulse pea shoots and garlic clove. Scrape down sides. Zest lemon and squeeze juice into food processor. Add salt and pepper to taste. Pulse until mixed. With food processor on low, drizzle in avocado oil until well combined.
Store in jar or air-tight container for up to a week.