NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Salmon Fillet

1/4 cup Dry Farro

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Rinse the farro and place it in a small pot with one cup of water, bring to a boil, then reduce heat and simmer for 20 minutes until tender.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

• 5

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.

• 6

  Remove the salmon from the pan and set it aside to rest.

• 7

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 8

  Add the fresh spinach to the skillet and toss with the garlic until the leaves are just wilted.

• 9

  Drain any excess water from the farro and fluff it with a fork.

• 10

  Plate the farro and garlic spinach, top with the seared salmon, and finish with a fresh squeeze of lemon juice.