- VE
- VN
- LC
- LS
Hot Smoked Salmon Farro Salad
Hot smoked salmon is flaked into cooked farro, asparagus, and red onion before being tossed with homemade pesto. This smoked salmon bowl serves 4 generous lunch portions or 8 to 10 as a side dish.
Ingredients
Instructions
- Step 1
Cook the farro according to package directions. Drain, season with salt and pepper, and set aside.
- Step 2
While the farro cooks, heat olive oil in a skillet over medium-high heat. Add the onion and sauté for 3 to 4 minutes. Add the asparagus and cook for an additional 3 to 4 minutes, until the asparagus is cooked, but still tender and bright green.
- Step 3
In a large bowl, combine the farro with the sautéed asparagus and onion. Add the dairy-free pesto, lemon zest and juice. Toss to coat evenly.
- Step 4
Gently fold in the flaked smoked salmon, taking care not to break it up too much. Serve warm or chilled with toasted pine nuts sprinkled on top.
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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