POSTED April 1, 2020

Spring Salmon Farro Bowl with Artichokes and Buttermilk Dressing

This stunning grain bowl recipe features a foundation of the famous ancient grain, farro, along with savory salmon, springtime veggies, marinated artichokes and a creamy homemade buttermilk dressing. What’s not to love?

SERVES: 4
LEVEL: Super Simple

INGREDIENTS

Farro:

1 cup DeLallo Organic Italian Farro
2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
1 teaspoon salt
4 (6-ounce) salmon filets
1 pound asparagus, blanched and cut into 1” pieces
2 cups frozen peas, cooked
1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained
1 cup bean sprouts or pea shoots

Dressing:

3 tablespoons DeLallo Lemon Juice Slice
6 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
2 teaspoons honey
1 teaspoon salt
1 teaspoon black pepper
¼ cup buttermilk
¼ cup fresh dill, chopped
¼ cup fresh chives, chopped

DIRECTIONS

Cook farro according to package instructions. Place in a large bowl and set aside to cool.
Meanwhile, arrange salmon filets in a small baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon of salt. Allow to marinate for 15 minutes.
To create the dressing, whisk together lemon juice, oil, honey, salt, pepper buttermilk and chives in a small mixing bowl. Pour over farro and toss to combine
Preheat grill to medium-high heat. Grill salmon until cooked through, about 3-4 minutes per side.
Divide farro into 4 bowls. Top with asparagus, peas, artichokes, salmon and sprouts or any greens of choice. Serve immediately.

Spring Salmon Farro Bowl with Artichokes and Buttermilk Dressing

Related Recipes

DeLallo Private Reserve Extra Virgin Olive Oil 16.9 oz.

DeLallo Lemon Juice Slice 6.75 oz.