Description
this dish comes together so easily you’ll be shocked to find how flavorful it is! combining oven roasted salmon that is crispy outside and ultra tender on the inside with fluffy, feta, asparagus & cranberry farro for the perfect weeknight meal.
Ingredients
Scale
For the salmon:
- 2 fillets frozen salmon
- 1–2 tablespoons olive oil
- Salt & pepper to taste
For the farro:
- 1 cup farro
- 3 cups low sodium vegetable broth
- 1/2 cup asparagus spears, stems removed and roughly chopped
- 1/4 cup feta cheese
- 1/4 cup dried cranberries
Instructions
For the salmon:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place salmon on the parchment. Drizzle each frozen fillet with olive oil using your hands to rub the oil in on both sides. Top with salt & pepper to taste. Bake for ~20 minutes (**see note)
For the farro:
- Place farro in a pot with broth. Bring to a boil then once boiling, lower to a simmer and cover, allowing to cook for another 30 minutes.
- While farro cooks, place a non-stick sauté pan over medium heat. Drizzle with olive oil and place chopped asparagus in, sautéing until just tender (about 5minutes).
- Once farro is done, drain any remaining liquid from the pot then toss with sautéed asparagus, feta cheese and dried cranberries mixing well.
- Serve farro mixture with 1 salmon fillet (note you may have some leftover farro which makes for a great lunch the next day if stored in an airtight container!)
Notes
** Time will vary based on how you like your fish cooked. I like mine well-done so if you prefer less cooked, set the timer for a shorter amount or check on it frequently to ensure it’s not overdone for your liking.
Keywords: salmon, farro, feta, asparagus, cranberries, dinner
