Warm Farro Salad With Salmon Mushrooms & Sweet Potatoes Recipe

This warm farro salad with salmon, mushrooms, and sweet potatoes is a hearty and nutritious dish. The nutty flavor of farro pairs perfectly with the tender salmon, earthy mushrooms, and sweet roasted sweet potatoes. Tossed with a tangy vinaigrette, this salad is packed with protein, fiber, and vitamins. It's a satisfying meal that can be enjoyed warm or at room temperature.

4.1
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20minstotal
20m.total
Warm Farro Salad With Salmon Mushrooms & Sweet Potatoes
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Ingredients for Warm Farro Salad With Salmon Mushrooms & Sweet Potatoes Recipe

  • 1/4 cup Farro
  • 1/2 cup Sweet Potatoes, Peeled And Cubed
  • 2 ounce Salmon Fillets
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Olive Oil, Divided
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Dijon Mustard
  • 1/4 tablespoon Honey
  • 0.06 cup Olive Oil

Directions: Warm Farro Salad With Salmon Mushrooms & Sweet Potatoes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20-25 minutes, or until tender and golden brown.
  • STEP 3.Meanwhile, cook the farro according to package instructions. Drain and set aside.
  • STEP 4.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper.
  • STEP 5.Add the cooked farro to the skillet with the mushrooms and stir to combine. Cook for an additional 2-3 minutes to heat through.
  • STEP 6.In a small bowl, whisk together the lemon juice, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
  • STEP 7.In a separate skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for 3-4 minutes per side, or until cooked to your desired doneness.
  • STEP 8.To assemble the salad, divide the farro and mushroom mixture among plates. Top with roasted sweet potatoes and salmon fillets. Drizzle with the vinaigrette and serve warm.

Cooking Tips

  • You can substitute quinoa or barley for farro if desired.
  • Feel free to add other vegetables like roasted Brussels sprouts or sautéed spinach to the salad.
  • For a vegetarian version, omit the salmon and add grilled tofu or chickpeas for protein.

Storage and Serving

  • This salad is best served warm or at room temperature.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the salad in a skillet over low heat or in the microwave.
Nutrition
value
275
calories per serving
16 g Fat12 g Protein20 g Carbs23 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    12g
  • Carbs
    20g
  • Fiber
    23g

MacroNutrients

  • Carbs
    20g
  • Protein
    12g
  • Fiber
    23g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    6mg
  • Vitamin A
    120mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    5mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    86mg
  • Manganese
    2mg
  • Phosphorus
    416mg
  • Selenium
    2mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp