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. Inspired by the asparagus and pea shoots I found at the farmers market, I created this seasonal dish.

Author: Pesto & Potatoes

Category: Other

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 572 kcal per serving

Ingredients

5 cups - farro
1 bunch - asparagus
½ - red onion
8 ounces - salmon filet
1 - lemon
⅛ - Salt
⅛ - Pepper
⅛ - Avocado oil
1 cup - Pea Shoot Pesto

Instructions

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.
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.
Blanche asparagus pieces for 3 minutes in salted water. Drain and place in ice bath to maintain color and crispness.
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.