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.
Servings: 4
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.