Simple Easy Salmon Farro Salad
A light but satisfying salad made with nutty farro, tender baked or pan-seared salmon, crisp vegetables, and a zesty lemon herb dressing. Perfect for a quick lunch or balanced dinner — full of protein, fiber, and healthy fats.
Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the Salad
2 salmon fillets (about 150 g / 5 oz each)
1 cup cooked farro (about ⅓ cup uncooked)
2 cups baby spinach or mixed greens
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced (optional)
¼ avocado, sliced (optional)
1 tbsp olive oil (for cooking salmon)
Salt and black pepper, to taste
For the Lemon Herb Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 tbsp fresh herbs (parsley, dill, or basil), chopped
Salt and pepper, to taste
Instructions
1. Cook the Farro
Rinse farro and cook in salted boiling water for 15–20 minutes, until tender.
Drain and cool slightly.
2. Cook the Salmon
Season salmon with salt and pepper.
Heat olive oil in a skillet over medium heat.
Cook salmon 3–4 minutes per side until golden and cooked through.
(Or bake at 200°C / 400°F for 12–15 minutes.)
Let it rest for 5 minutes, then flake gently with a fork.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, mustard, herbs, salt, and pepper.
4. Assemble the Salad
In a large bowl, combine farro, greens, cucumber, tomatoes, onion, and avocado.
Add flaked salmon on top.
Drizzle with lemon herb dressing and toss gently.
Notes & Tips
Use smoked salmon for a no-cook version.
Swap farro with quinoa or brown rice if preferred.
Add feta cheese or capers for a Mediterranean twist.
⚖️ Nutritional Information
Calories: 410 kcal
Protein: 28 g
Fat: 20 g
Carbs: 28 g
Fiber: 5 g