- LC
- LS
Asparagus and Farro Salad with Salmon
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.
Ingredients
Instructions
- Step 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.
- Step 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.
- Step 3
Blanche asparagus pieces for 3 minutes in salted water. Drain and place in ice bath to maintain color and crispness.
- Step 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.
@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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