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Pesto & Potatoes
July 14, 2025
I fell in love with salmon when I moved to Seattle. It’s on almost every restaurant menu, and it makes for a great centerpiece when roasted in large fillets. While it’s often served warm, right out of the oven, I wanted to mix it up for this summer salad. Inspired by the asparagus and pea shoots I found at the farmers market, I created this seasonal dish.
9 Ingredients
MEDIUM
1/1
Asparagus and Farro Salad with Salmon
Instructions
1
|
Preheat oven to 400. Place salmon on a foil-lined baking sheet. Season with lemon salt – zest lemon and mix with equal parts of coarse salt and pepper. Brush salmon with avocado oil and generously rub with lemon salt mixture. Bake for 13-15 minutes.
2
|
While salmon is baking, prepare farro according to package directions, if needed. (Hint: Trader Joe’s sells the perfect quick farro for this dish.) Rough chop asparagus in 2- to 3-inch pieces, keeping tips intact. Slice red onion and cut into 1- to 2-inch pieces.
3
|
Blanche asparagus pieces for 3 minutes in salted water. Drain and place in ice bath to maintain color and crispness.
4
|
Mix cooked farro, asparagus and onion in a bowl. Mix in Pea Shoot Pesto. Break salmon into bite-sized pieces and gently fold into salad. Serve at room temperature.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Sugar
Smart Nutrition
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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