Asparagus and Farro Salad with Salmon
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.
Ingredients
- 5 cups cooked farro
- 1 bunch asparagus
- ½ red onion
- 8-16 oz. salmon filet
- 1 lemon
- Salt
- Pepper
- Avocado oil
- 1 cup Pea Shoot Pesto
Instructions
- 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.