Ingredients
Scale
- 1 1/2 cups dried farro
- sweet potato, peeled and diced carrots, sliced zucchini, coarsely chopped onions, crushed garlic cloves
- olive oil
- sea salt and fresh cracked black pepper and crushed red pepper flakes
- 2 pieces of boneless, skin-on salmon (how hungry are you? that’s how big your pieces should be)
- Creole seasoning
- 1/2 cup Greek yogurt
- 1/3 cup thinly sliced English cucumber
- 2 lemon wedges
Instructions
- Place a medium pot with salted water over a medium-high flame to boil. Once it comes to a simmer, add dried farro, reduce heat, and simmer until puffed and tender, about 15 minutes. Drain. Season with salt and pepper and set aside.
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place diced vegetables in a single layer across the pan. Drizzle generously with olive oil. Season with sea salt and fresh cracked black pepper. Sprinkle with crushed red pepper flakes. Roast until vegetables are tender and golden brown, flipping a few times during baking. The amount of time in the oven depends on your vegetables, so just keep an eye on them.
- To make the salmon, place a medium skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan. Add the salmon skin side down and cook for 4 to 5 minutes until the skin is crisp. Carefully flip and place in the oven for 5 minutes more.
- Remove from the oven and allow to cool slightly.
- Stir together yogurt, cucumber, sea salt and cracked black pepper.
- To serve, layer farro in a bowl. Top with roasted vegetables, crisp salmon, a spoonful of yogurt sauce and wedge of lemon.
Nutrition
- Serving Size: 2