Honey-Balsamic Salmon
Grilled Vegetable Farro Salad
Ingredients
- 2¼ lb salmon fillets
- ⅓ cup olive oil vinaigrette
- 3 Tbsp balsamic vinegar
- 1½ Tbsp honey
- 2 tsp Dijon mustard
- 6 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp pepper
Instructions
- Place fish, vinaigrette, vinegar, honey, mustard, and garlic in a gallon-size plastic freezer bag; seal, and refrigerate 30 minutes or up to 2 hours. Remove fish from marinade; discard marinade.
- Preheat grill to medium-high. Sprinkle fish with salt and pepper. Grill, covered, 3 to 4 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 1 cup quick cooking pearled farro
- 2 zucchini
- 2 yellow squash
- 1 bell pepper, halved lengthwise
- 1 small red onion, cut into wedges
- ½ cup olive oil vinaigrette, divided
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (0.5-oz) pkg fresh basil, chopped
- ½ cup crumbled feta cheese
Side Dish Instructions
- Preheat grill to medium-high. Cook farro according to package directions. Cut zucchini and squash lengthwise into ½-inch-thick slices.
- Brush bell pepper, zucchini, squash, and onion with ¼ cup vinaigrette; sprinkle with salt and pepper.
- Grill vegetables 5 to 7 minutes or until tender and grill marks appear, turning occasionally. Coarsely chop grilled vegetables.
- Toss together farro, vegetables, basil, and ¼ cup vinaigrette in a large bowl. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
237
|
288
|
525
|
| Fat (g) | 9 | 16 | 25 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 34 | 8 | 42 |
| Carb (g) | 2 | 31 | 33 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 284 | 397 | 681 |
| T. Sugs (g) | 2 | 5 | 7 |
| A. Sugs (g) | 2 | 0 | 2 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
