Salmon + Farro Weeknight Meal
For the past few weeks, Tommy has been traveling for work, leaving me a bit less interested in cooking for one. I totally understand why those who live alone choose to order in or go out instead of cooking.
I love cooking and I find it both a creative outlet and relaxing after being at work all day. After a couple of days repeatedly either eating out or ordering in, I was ready to get back to it, cooking for just myself.
This dish was super quick and easy and was great as leftovers for dinner the next day.
Though I used spinach (since I wanted to get rid of it before it went bad), I think texture-y kale would have gone great, if not better, with the farro and salmon. The spinach was a bit bitter for the overall taste. I LOVED the garlicky-sweetness of the salmon, however, and would make it just this way over and over again for a quick and healthy meal.
INGREDIENTS
For Salmon:
(1lb) Salmon
(3 cloves) Garlic, minced
(1 T) EVOO
(2 T) Brown Sugar
(1/2 lemon), Juiced
Salt / Pepper, to taste
For Farro:
(1 C) Farro
(2 C) Water or low sodium veggie broth
(2 T) EVOO
(2 cloves) garlic, minced
Zest of one lemon
(1/2 lemon), juiced
(2 C) Kale, chopped with ribs & stems removed
(1/4 C) sun dried tomatoes, chopped
Crumbled feta cheese, to taste
Salt / Pepper, to taste
SERVES: 2
DIRECTIONS
Preheat oven to 450. To prep the sheet pan, cover with aluminum foil and place the Salmon on the foil, skin side on the bottom.
In a medium or large pant, cook farro with water (or broth) to directions on packet.
In a bowl, whisk together sauce for salmon: garlic, EVOO brown sugar and lemon juice.
Season salmon with salt/pepper to taste then spread the sauce over the salmon filets.
Once the oven preheated, cook the salmon for approximately 12-14min. For the last two minutes of cooking, I like to blast with the broiler to get it a bit crispy on top.
Meanwhile, mix sauce for farro together: EVOO, garlic, lemon juice (keep the lemon zest on the side for later)
Once farro is done, keep on low heat and mix in the sauce, salt / pepper to taste and chopped kale, until the kale is wilted. Turn off heat.
Then mix in sun dried tomatoes and crumbled feta.
To serve, lay salmon fillet over farro salad.
