Wholesome farro bowls combine salmon and sweet potatoes with a zippy parsley-lime dressing.
Farro bowls with salmon & sweet potato offer something for everyone at the table. Adults can eat a farro bowl tossed with salmon and sweet potatoes and drenched in a zippy parsley-lime dressing. Kids can deconstruct the ingredients and just eat plain salmon and sweet potatoes with butter, like mine did.
And maybe you boil a pot of noodles for the kids, at the same time that you boil the farro? If they eat noodles instead of farro, it's no big deal. Everyone leaves the table full and happy. And that's the goal, right?
What I really love about this dinner is that it can be made in 4 easy steps that can be accomplished while moving in and out of the kitchen, alternating cooking with parenting.
You can cook everything at once, or make the ingredients throughout the day and store them in the fridge until dinner time.
Make Farro Bowls in 4 Easy Steps
- Steam or bake sweet potatoes (I use an Instant Pot)
- Boil farro or cook in the Instant Pot
- Bake salmon
- Blend dressing
- Combine and eat!
Bonus: There's lunch to look forward to the next day. I always make enough for leftovers. Eat the same farro bowls again, or mix up the ingredients in new ways. I like to smash cold salmon and avocado on a thick slice of toasted bread and drenched it in leftover parsley-lime dressing.
Yum and yum!
More Easy & Delicious Fish Recipes
- Baked Panko Fish with Creme Fraiche and Mustard Sauce
- Sheet Pan Salmon and Green Beans with Sesame-Lime Dressing
- Pesto Salmon with Gemelli Pasta
- 4-Ingredient Sushi Bowls for Kids
Be sure to Pin this recipe for later and follow Kitchen Skip on Pinterest
Farro Bowls with Salmon, Sweet Potato & Parsley-Lime Dressing
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This recipe for farro bowls has several easy little steps that can be accomplished while moving in and out of the kitchen, alternating cooking with parenting. That's how most of my dinners get cooked!
The tangy, zippy dressing really perks up this simple meal. I know it’s tempting to use extra virgin olive oil, but it really isn’t the best oil for this dressing. A lighter, neutral oil like sunflower or avocado tastes much better.
Ingredients
- Bowl Ingredients
- 2 pounds salmon (*see note below)
- 2 to 3 sweet potatoes, rinsed
- 1 batch of cooked farro
- Parsley-Lime Dressing
- 1 bunch parsley, bottom 2 inches of stem cut off
- ¼ to ½ cup fresh mint leaves (pluck leaves from stems)
- 1 tablespoon capers (drained)
- 1 tablespoon lime juice, plus more to taste
- ½ cup avocado oil or sunflower oil
- Red pepper flakes and salt, to taste
Instructions
1. First, get the sweet potatoes cooking
I steam whole sweet potatoes in my Instant Pot. Add 1 cup water to the Instant pot and place sweet potatoes on the steamer trivet. Poke a few holes in the potatoes with a fork. Close and lock lid. Use manual mode to cook on high pressure for 22 minutes. Let the pressure release naturally. If you don't have an Instant Pot, then bake the sweet potatoes in the oven.
2. Cook the farro
This easy recipe shows you how to cook farro on the stovetop or in an Instant Pot
3. Cook the salmon
Preheat oven to 425 F. When the oven is heated, place the salmon on a rimmed baking sheet (foil or parchment underneath makes clean-up easier). Lightly salt the salmon. Cook in the oven for about 12 minutes, until it easily flakes apart.
4. Now, time for the dressing. Toss the parsley, mint, capers, lime juice and oil in a food processor or blender and whir for several minutes until it turns into a fairly smooth dressing. This dressing shouldn't be bland, so add more lime juice and salt as needed to boost the flavor. I like making it spicy too, so don't forget the red pepper flakes. This dressing stays green and fresh for several days in the refrigerator.
5. And finally, assemble your farro bowls
Combine farro, salmon, and sliced sweet potatoes in a bowl and pour dressing on top.
Notes
My family of 4 (2 little kids) usually eats about 1 ½ pounds of salmon at dinner but I always buy more so we have leftovers for lunch the next day. Cold salmon is one of my favorite proteins to toss into a quick salad for lunch.
- Category: salmon
- Method: Instant Pot and Stovetop
- Cuisine: American
Keywords: salmon, farro, farro bowl, grain bowl,
Leave a Reply