Name: Herb-Crusted Baked Salmon with Sautéed Spinach and Farro
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Sockeye Salmon Fillet; 1/4 cup Dry Farro; 3 cups Fresh Spinach; 1/2 tsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley

Nutrition

Per serving

441 calories

Protein: 42g; 38% of calories
Carbs: 38g; 34% of calories
Fat: 14g; 28% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Bring a small pot of salted water to a boil and cook the farro until tender yet chewy, about 20-25 minutes, then drain well.
In a small bowl, combine the finely chopped parsley and lemon zest with a pinch of sea salt and black pepper.
Place the salmon fillet on the prepared baking sheet and press the herb mixture firmly onto the top of the fish to create a crust.
Bake the salmon for 10-12 minutes or until the internal temperature reaches 145°F and the fish flakes easily.
While the salmon is baking, heat the olive oil in a large non-stick skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss until just wilted, then remove from heat immediately.
Plate the cooked farro and sautéed spinach alongside the herb-crusted salmon and finish with a bright squeeze of fresh lemon juice over the entire dish.

Nutrition

Ingredients

Instructions

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