Salmon-Farro Bowls
Ingredients
- 1 small shallot, thinly sliced
- 1 tsp olive oil
- ⅓ cup quick-cooking farro
- 1 cup water
- 3 cups baby kale, coarsely chopped
- ¼ cup chopped dried cherries (or use dried cranberries)
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 (6-oz) salmon fillets
- 1 tsp maple syrup
- ¼ cup crumbled feta cheese
Instructions
- Preheat broiler. Cook shallot in hot oil in a large saucepan over medium-high heat 2 minutes or until browned.
- Stir in farro and water; bring to a boil, reduce heat, and simmer 10 to 15 minutes or until farro is chewy, stirring in kale during last 3 minutes of cooking. Drain, if needed. Stir in cherries, and ⅛ tsp each salt and pepper.
- Meanwhile, place fish on a foil-lined rimmed baking sheet. Drizzle syrup over fish; sprinkle with ⅛ tsp each salt and pepper. Broil 5 to 6 minutes or until fish flakes with a fork.
- Divide farro mixture and salmon between 2 bowls. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
463
|
463
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 43 | 43 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 591 | 591 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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