Salmon, Kale & Farro Bowls
Get ready for a vibrant, satisfying dinner in a bowl! These Salmon, Kale & Farro Bowls are packed with flavor and texture. Flaky, skin-on salmon is roasted alongside crispy, seasoned kale, then served over nutty, warm farro. The bowls are finished with tender beets, creamy goat cheese, and drizzled with a bright, tangy sauce made from Greek yogurt and fresh orange juice. It's a healthy, sophisticated meal that's ready in under an hour!
Ingredients
- Nonstick cooking spray
- 1 cup dry farro
- 4 cups packed chopped curly kale
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 skin-on salmon fillets (about 5 ounces each)
- 1/2 cup plain nonfat Greek yogurt
- 1.5 tablespoons fresh orange juice
- 1.5 teaspoons orange zest
- 1 cup chopped ready to eat cooked beets
- 1/2 cup crumbled goat cheese
- Sliced fresh chives for garnish (optional)
Instructions
Preheat oven to 425°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Prepare farro as label directs; cover to keep warm. Makes about 3 cups farro. In large bowl, toss kale, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Place salmon, skin side down, on prepared pan. Brush tops of salmon with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon each salt and pepper. Roast salmon 5 minutes; transfer salmon to 1 side of pan. Spread kale mixture on opposite side of pan; roast 10 minutes or until internal temperature of salmon reaches 145° and kale is crisp. Makes 4 salmon fillets and 2 cups kale. In medium bowl, stir yogurt, orange juice and orange zest. Makes about 1/2 cup yogurt mixture. Divide farro into 4 bowls; top with beets, cheese, salmon, kale and yogurt mixture. Garnish bowls with chives, if desired. Makes 4 bowls.