Tomato Farro Salad with Salmon and Lemon Yogurt Sauce

Tomato Farro Salad with Salmon and Lemon Yogurt Sauce

When I make a dish that has multiple components to it, i.e. veg, starch, protein and sauce, I am always in search of the perfect balance, like in this Tomato Farro Salad with Salmon and Lemon Yogurt Sauce.  Nothing in the dish should over take the flavor of something else, it should however look to compliment

There are some great chefs out there who can fit every flavor profile, sweet, savory, salty, bitter, and spicy into a single food item.  I however take a different approach and try to incorporate all of those flavors into separate items on the dish so when you eat them together you get that perfect balance.  Whether it be lack of knowledge or skill for me not to get those tastes in 1 food item or preference, I’ve found something that works for me.


To be honest, I haven’t cooked with farro in years but I’ve been dying to get my hands back on it.  I used Bob’s Red Mill Organic Farro which is high in fiber and great source for protein and iron.  Farro is an ancient Mediterranean grain that was a mainstay in traditional ancient rome daily diets, and is often considered, “the mother of all wheats.”  It’s delicious, easy to cook and so versatile in its usages.


Since I simply wanted to make a salad with it, I boiled it and chilled it and then tossed it around with some vegetables that would not only compliment the farro, but also the salmon and the sauce.  I roasted up some assorted cherry tomatoes in olive oil, salt and pepper and then chilled them since I wanted the salad to be room temperature.  You just want to blister the tomatoes, be sure not to overcook them.


To finish off the salad toss the farro with the cooled tomatoes, cucumbers, pitted Spanish and Kalamata olives, feta cheese, arugula, fresh oregano leaves, white wine vinegar, olive oil, salt and pepper.  If you want you could add a few more things or even replace some things like kale for arugula, or even spinach, it’s up to you!


When it comes to searing salmon in a saute pan, it all starts with a hot pan and cold oil.  Once the oil begins to smoke, it’s time for cooking.  Place in your salt and pepper seasoned salmon and sear away.  Don’t be afraid to let it cook, calm those hands and don’t get to jumpy on trying to flip it over.  After a few minutes add in some unsalted butter to help it brown and then flip the salmon over.  Be sure to baste the salmon with browned butter constantly through out the cooking process.


Last but not least is the sauce.  Because I’ve got these nice umami, salt, savory, tart flavors in the farro salad and salmon, I thought a tad bit of sweetness would be perfect for the sauce.  It’s as simple as whisking together some full fat Greek yogurt, lemon zest, honey, chopped chives, salt and pepper.

Farro Salmon 7

Gently place the cooked salmon over top of the farro salad and add a dollop of the sweet lemon yogurt sauce to the top, finishing with a garnish of fresh oregano leaves.



Tomato Farro Salad with Salmon and Lemon Yogurt Sauce
Recipe type: Main
Try this healthy Tomato Farro Salad with Salmon and Lemon Yogurt Sauce that is packed with delicious flavor and nutrients!
For the Salad:
  • 3 cups of cooked Bob’s Red Mill Farro and chilled
  • 1 cup of assorted cherry tomatoes
  • 2 tablespoons of olive oil
  • 1 cup of arugula leaves
  • ¼ cup each pitted Spanish and Kalamata olives
  • ½ cup of sliced cucumbers
  • ¼ cup of feta cheese
  • 2 tablespoons of fresh oregano leaves
  • 1 ½ tablespoon of white wine vinegar
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Salmon and Sauce:
  • 4 6-ounce fresh salmon fillets
  • 2 tablespoon of olive oil
  • 4 tablespoons of unsalted butter
  • 1 cup of full fat Greek yogurt
  • zest of ½ lemon
  • 1 tablespoon of honey
  • 1 tablespoon of chopped chives
  • Kosher salt and fresh cracked pepper to taste
  1. Preheat the oven to 400°.
  2. Place the tomatoes evenly on a large cookie sheet tray lined with parchment paper and drizzle them with olive oil and season salt and pepper.
  3. Roast them in the oven for 10 to 15 minutes or until the tomatoes are slightly softened and lightly browned. Cool.
  4. Once the tomatoes are cool add them to a bowl with all of the remaining salad ingredients until combined, leaving behind 1 tablespoon of fresh oregano leaves for garnish. Keep cool.
  5. In a large saute pan on high heat add in 2 tablespoons of olive oil and place in the salt and pepper seasoned salmon and cook. After 2 to 3 minutes add in the butter to help brown.
  6. Flip the salmon after 4 to 5 minutes of total cooking time and baste the salmon with the browned butter in the pan until the salmon is finished cooking, about 4 more minutes or until the desired internal temperature is achieved.
  7. In a medium size bowl whisk together the yogurt, lemon zest, chives, salt and pepper until combined and keep cool.
  8. To Plate: Place the cooked salmon over a bed of the farro salad and top off with some of yogurt sauce, garnishing with the left over oregano leaves.



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