Tomato Farro Salad with Salmon and Lemon Yogurt Sauce
Try this healthy Tomato Farro Salad with Salmon and Lemon Yogurt Sauce that is packed with delicious flavor and nutrients!
Servings: 4
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Salad:
3cupsof cooked Bob’s Red Mill Farro and chilled
1cupof assorted cherry tomatoes
2tablespoonsof olive oil
1cupof arugula leaves
¼cupeach pitted Spanish and Kalamata olives
½cupof sliced cucumbers
¼cupof feta cheese
2tablespoonsof fresh oregano leaves
1 ½tablespoonof white wine vinegar
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
For the Salmon and Sauce:
4 6-ouncefresh salmon fillets
2tablespoonof olive oil
4tablespoonsof unsalted butter
1cupof full fat Greek yogurt
zest of ½ lemon
1tablespoonof honey
1tablespoonof chopped chives
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 400°.
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.
Roast them in the oven for 10 to 15 minutes or until the tomatoes are slightly softened and lightly browned. Cool.
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.
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.
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.
In a medium size bowl whisk together the yogurt, lemon zest, chives, salt and pepper until combined and keep cool.
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.