Smoked Salmon, Potato & Farro Salad
This wholesome salad combines smoky, salty salmon with nutty farro, creamy baby potatoes, and a bright lemon-dill yogurt dressing. It’s packed with flavor and nutrients — a perfect mix of protein, fiber, and healthy fats.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Salad
1 cup cooked farro (about ½ cup uncooked)
1 ½ cups baby potatoes, halved
100–120g smoked salmon, torn into bite-size pieces
1 small cucumber, diced
1 cup arugula or baby spinach
¼ cup red onion, thinly sliced
2 tbsp capers (optional but recommended)
1 tbsp olive oil (for roasting potatoes)
Salt & pepper, to taste
For the Lemon-Dill Yogurt Dressing
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice (plus zest of ½ lemon)
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp honey or Dijon mustard (optional, for balance)
Salt & black pepper, to taste
Instructions
1. Cook the Farro
Rinse ½ cup farro and boil in salted water for about 20–25 minutes until tender but chewy.
Drain and cool slightly.
2. Boil or Roast the Potatoes
Boil the halved baby potatoes in salted water for 10–12 minutes until fork-tender.
Or roast them: toss in olive oil, salt, and pepper, then bake at 200°C (400°F) for 20–25 minutes until golden.
3. Prepare the Dressing
In a bowl, whisk together yogurt, olive oil, lemon juice, zest, dill, and honey/Dijon.
Season with salt and pepper. Adjust acidity or creaminess to taste.
4. Assemble the Salad
In a large bowl, combine farro, potatoes, cucumber, arugula/spinach, red onion, and capers.
Add the dressing and toss gently.
Top with smoked salmon pieces just before serving.
5. Serve & Enjoy
Garnish with extra dill, a drizzle of olive oil, and a squeeze of lemon.
Serve slightly warm or chilled.
Notes & Tips
You can use hot-smoked or cold-smoked salmon — both work beautifully.
Substitute quinoa, barley, or brown rice for farro if needed.
Add avocado slices or soft-boiled eggs for extra creaminess.
This salad holds up well for meal prep — store dressing separately and mix before serving.
frequently asked questions FAQs
Q: Can I make this vegetarian?
Yes — replace smoked salmon with grilled halloumi or roasted chickpeas.
Q: What can I use instead of dill?
Fresh parsley, chives, or tarragon work well as substitutes.
Q: Can I serve it warm?
Absolutely! It’s delicious warm when the potatoes and farro are freshly cooked.
Nutritional Information
Calories: 410 kcal
Protein: 22g
Carbohydrates: 42g
Fat: 16g
Fiber: 6g
Sodium: 450mg