This bowl is inspired by a salad I used to grab for lunch all the time at Central Market. Since I don’t work close to Central Market anymore, I decided to take matters into my own hands and make this dish for myself. These bowls serve great as dinners or prepped as lunch for the week. The dressing is so delectable I could eat it with a spoon, and everything is baked on one baking sheet except for the farro. It’s so easy you have no excuse not to make these hearty bowls!
Roasted Salmon Grain Bowls with Lemon Vinaigrette
- 4 5-ounce salmon fillets skin removed
- 2 bundles broccolini trim 2 inches off stems
- 1 and 1/2 cup chicken broth
- 1 cup farro raw
- 2 heaping cups cherry tomatoes sliced in half
- 6 ounces baby spinach
- olive oil
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic minced
Preheat oven to 400°F. In a mixing bowl toss tomatoes, 1 tablespoon olive oil, salt and pepper together. Spread tomato mixture out on a rimmed baking sheet. Cook tomatoes for 10 minutes.
While tomatoes are in the oven, add the farro and chicken broth to a pot and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes until al-dente and moisture is evaporated. Remove from heat, fluff with fork and let sit for 5 minutes.
Remove tomatoes from the oven after 10 minutes and push to side of the pan. Add broccolini and salmon to baking sheet and drizzle with olive oil, salt and pepper.
Bake everything for another 12-15 minutes until tomatoes are blistered, broccolini ends are golden brown, and salmon is cooked through. Set aside.
Whisk the lemon vinaigrette ingredients together until combined.
Assemble the salads by dividing the spinach among 4 bowls and top with salmon, farro, tomatoes and broccolini. Drizzle dressing over everything and enjoy!