Try salmon farro bowl for Lenten Friday dinner
The Lenten season is upon us, and that means observers are eating fish on Fridays.
If a nice piece of salmon beckons, try this recipe. It’s simple and healthy, bringing together farro, roasted vegetables and salmon baked in a zesty lemon-garlic sauce.
Yes, the recipe has several components, but that’s no reason to fret. Each can be made up to a day in advance and then assembled when it’s time to eat.
LEMON-GARLIC SALMON FARRO BOWL
For the lemon-garlic sauce: Zest and juice of 1 large
lemon
2 T. lemon-infused or
regular olive oil
2 garlic cloves, minced
1 t. dried oregano Kosher salt
Fresh ground black pepper
For the salmon:
1 lb. boneless, skinless salmon fillet
Kosher salt and freshly ground black pepper
For the farro bowl:
1 c. farro, cooked according to package directions
2 sweet potatoes, diced or cut into half moons 1/2 bunch thin asparagus, woody ends snapped off and cut into 2-inch pieces
1 c. cherry tomatoes Kosher salt and freshly ground black pepper
2 c. mixed salad greens
For the lemon-yogurt dressing:
Juice of 1 lemon
1 T. rice wine or champagne vinegar
1 large clove garlic, minced
1/2 c. plain whole milk Greek yogurt
2 T. lemon-infused or regular extra-virgin olive oil
Salt and pepper to taste
Pinch of fresh chopped dill
Preheat the oven to 425 degrees.
Make the lemon-garlic sauce by whisking together lemon juice and zest, olive oil, minced garlic and oregano in a medium bowl. Add a good grind of black pepper and whisk again.
Line a cookie sheet with a large piece of foil. Brush a little olive oil over the surface.
Pat salmon fillet dry with a paper towel, then season on both sides with salt. Place on top of foil, and drizzle lemon-garlic sauce on top. Fold the foil over the fish to create a package.
Prepare the veggies: Place diced or sliced sweet potatoes, asparagus and tomatoes in a large bowl, pour remaining lemon-garlic sauce over top and toss to coat. Place on a second cookie sheet, and season with salt and pepper. Place in oven, and roast until the veggies are fork tender and tomatoes have started to burst, about 12 to 15 minutes. Remove from oven, and cover with foil to keep warm.
Place fish in the oven, and bake for 12 to 15 minutes or until salmon is almost cooked through at the thickest part. (Time will vary depending on how thick the fillet is.) Meanwhile, stir together the dressing ingredients in a medium bowl.
Remove fish from oven and open up the foil to uncover the top of the fish. Turn oven to broil.
Broil fish for 3 to 5 minutes, watching closely so it doesn’t burn. Salmon is done when the top is starting to brown and has a slightly crusty texture.
Remove fish from oven, allow to cool for a few minutes, then cut into large pieces or flake with a fork.
Build the bowl: Divide salad greens between two large bowls. Spoon as much cooked farro on top as you like. Add roasted veggies around the perimeter and then top with fish. Drizzle lemon-yogurt dressing on top, and garnish with chopped fresh dill.
Serve with a nice glass of sauvignon blanc. Serves 2.