Berry-Farro Salad with Baked Salmon

Recipe

Salad
Berry-Farro Salad with Baked Salmon

Primary Media

White plate filled with spinach, sliced strawberries, blueberries, farro, sliced jicama, two pieces of salmon, and sliced Gorgonzola cheese

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5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
28min
Prep
40min
Total

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    Description

    Pair baked salmon with a fresh salad packed with spinach and berries to naturally combat inflammation. Plus, this salad is just simply delicious.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 c.dried farro
    4(4 oz each) salmon fillets
    Hy-Vee nonstick olive oil cooking spray
    1 tbsp.Hy-Vee Select extra virgin olive oil
    1 tbsp.fresh lemon juice
    2garlic cloves, minced
    1 tbsp.parsley, finely chopped, plus more for garnish
    4 c.baby spinach
    2 c.strawberries, sliced
    1small jicama, peeled and cut into matchsticks, about 1 cup
    1 c.blueberries, halving large berries
    1 oz.Gorgonzola cheese, cut into thin slices
    1recipe Strawberry Vinaigrette
    Lemon wedges for serving

    Things To Grab

      Directions

      The addition of Strawberry Vinaigrette brings out the citrus and berry flavors within the salad. Click HERE for the recipe.

      1. Preheat oven to 450 degrees.

      2. Prepare farro according to package directions. Cool for 15 minutes.

      3. Halve salmon fillets lengthwise and place on a baking sheet lightly sprayed with nonstick cooking spray. Bake for 12 minutes or until fillets flake easily with a fork.
      4. Whisk together oil, lemon juice, garlic and parsley in a medium bowl. Add farro and toss until combined.

      5. Divide farro mixture, spinach, strawberries, jicama and blueberries among four plates. Top with salmon and cheese. Top each salad with 1 tablespoon Strawberry Vinaigrette and a lemon wedge. If desired, garnish with fresh parsley.

      Nutrition facts

      Servings

      610 Calories per serving
      1 salad with 1 tbsp. vinaigrette

      Amounts Per Serving

      • Total Fat: 27g
      • Cholesterol: 70mg
      • Sodium: 340mg
      • Total Carbohydrates: 60g
      • Protein: 34g

      Daily Values

      0%
      Vitamin A 80%
      0%
      Vitamin C 170%
      0%
      Iron 25%
      0%
      Calcium 20%

      Recipe Source:

      Balance Magazine 2017