​Roasted Salmon Grain Bowls with Lemon Vinaigrette

Course Main Course, Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 salads


  • 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
  • salt
  • pepper

Lemon Vinaigrette:

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Bake everything for another 12-15 minutes until tomatoes are blistered, broccolini ends are golden brown, and salmon is cooked through. Set aside.
  5. Whisk the lemon vinaigrette ingredients together until combined.
  6. Assemble the salads by dividing the spinach among 4 bowls and top with salmon, farro, tomatoes and broccolini. Drizzle dressing over everything and enjoy!