Mediterranean Pink Salmon Grain Bowl with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- ¾ cup uncooked farro
- 1 ½ - 2 pounds Alaska pink salmon
- 2 small zucchini, cubed
- 2 small yellow squash, cubed
- 12 ounces grape tomatoes
- ¼ cup + 2 tablespoons olive oil, divided
- 2 cloves of garlic, minced
- 2 scallions, chopped
- 8 ounces plain Greek yogurt
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 cups of mixed fresh herbs such as dill, basil, parsley, chives, and tarragon, chopped
Directions
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Step 1 Roast the vegetables
Preheat the oven to 425F. Place the zucchini, summer squash and tomatoes on a sheet pan and toss with 2 tablespoons of the olive oil. Bake for 15-20 minutes, or until vegetables are starting to brown. Remove from oven and let cool completely.
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Step 2 Cook the farro
Meanwhile, fill a small pot with water and bring to a boil. Add the farro, cover and cook for 30 minutes or until tender. Drain and rinse with cold water. Set aside.
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Step 3 Prepare the salmon
Cook the salmon using your preferred method until just cooked through. Set aside to cool completely.
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Step 4 Prepare the yogurt dressing
In a small bowl, combine ¼ cup olive oil with the garlic, scallions, yogurt, and lemon juice. Add salt and pepper to taste.
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Step 5 Prepare the grain bowls
Place ¼ of the farro into a serving bowl. Add ¼ of the roasted veggies, salmon and fresh herbs. Spoon on dollops of the yogurt dressing. Repeat with the remaining three bowls. Serve immediately.
