Grilled Salmon Recipe
Farro, asparagus, tomatoes, feta, balsamic, evoo
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Ingredients
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Grains
Vegetables
Dairy
Proteins
Condiments
Method
Preparation
- 1
Cook the Farro
In a medium saucepan, combine 1 cup of farro with 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the farro is tender. Drain any excess water and set aside.
- 2
Prepare the Vegetables
While the farro is cooking, trim the asparagus by snapping off the woody ends. Halve the cherry tomatoes. Toss the asparagus and tomatoes in a bowl with 1 tablespoon of EVOO, salt, and black pepper to taste.
Grilling
- 3
Grill the Salmon
Preheat your grill to medium-high heat. Brush the salmon fillets with 1 tablespoon of EVOO and season with salt and black pepper. Place the salmon skin-side down on the grill. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- 4
Assembly
- 5
Combine Ingredients
In a large serving bowl, combine the cooked farro, grilled asparagus, and grilled cherry tomatoes. Crumble the feta cheese on top and drizzle with balsamic vinegar and the remaining 2 tablespoons of EVOO. Gently toss to combine.
- 6
Serve
Plate the farro salad and top with grilled salmon fillets. Drizzle any remaining balsamic vinegar over the salmon before serving.