Salmon, Farro & Arugula Salad with Mustard Vinaigrette
Ingredients
- 12 oz farro
- Kosher salt
- 4 (6-oz) salmon fillets
- 1 Tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 3 Tbsp olive oil
- ¼ cup fresh lemon juice
- 1 small shallot, finely chopped
- 2 Tbsp Dijon mustard
- 1 pint grape tomatoes, halved
- 4 cups arugula
Instructions
- Heat oven to 450°F and line a rimmed baking sheet with foil.
- In large saucepan, combine farro with 1 tsp salt and enough water to cover by 1 inch. Partially cover and bring to a boil. Reduce heat and simmer, partially covered and stirring occasionally until tender, 20 to 25 minutes; drain.
- Meanwhile, in small bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, ½ tsp salt, and 1 Tbsp. oil.
- Arrange salmon skin side down on prepared baking sheet. Rub spice mixture all over salmon and roast until opaque throughout, 12 to 15 minutes. Set aside to cool slightly. Remove and discard salmon skin and bones, if any, and coarsely flake fish.
- In large bowl, whisk lemon juice, shallot, mustard, remaining 2 Tbsp oil and ¼ tsp salt. Add cooked farro and tomatoes and toss to combine. Fold in arugula and salmon.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
625
|
625
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 44 | 44 |
| Carb (g) | 71 | 71 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 935 | 935 |
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