Chipotle Salmon and Farro Bowls

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Very High Fibre

Spicy

High Protein

Chipotle Salmon and Farro Bowls

with Yogurt Sauce and Fresh Pico de Gallo

30 min

Difficulty: 1/3

Mexican

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Crustaceans

Peanuts

Salmon

Sesame

Tree nuts

Fish

Tags

30-min-or-less

Very High Fibre

Spicy

High Protein

Dinner-bowls

Under 50g of Carbs

New

Under 650 Calories

Latin-american-faves

Ingredients

Salmon Fillets, skin-on

250 g

Chipotle Powder

2 g

Lime

1 unit(s)

Farro

0.5 cup

Cilantro

7 g

Sweet Bell Pepper

1 unit(s)

Greek Yogurt

1 unit(s)

Shallot

1 unit(s)

Tomato

1 unit(s)

Oil

1 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Sugar

0.13 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
Once boiling, reduce heat to medium-low and cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
Strain farro, then return to the pot, off heat.

Core, then cut pepper into 1-inch pieces.
Peel then cut shallot into 1/4-inch pieces.
Cut tomato into 1/4-inch pieces.
Rough chop cilantro.
Zest then juice lime.

Pat salmon dry with paper towels. Season with salt and pepper.
To a small bowl, add 1/2 tbsp (1 tbsp) olive oil and half the chipotle powder (use all for 4 servings). Season with salt and pepper. Stir to combine.
To a parchment-lined baking sheet, add salmon. Spoon chipotle oil over top of salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, heat a large non-stick pan over medium.
When the pan is hot, add 1/2 tbsp (1 tbsp) olive oil and peppers. Season with salt and pepper.
Cook for 3-4 min, stirring occasionally, until tender-crisp.

To a small bowl, add yogurt, half the lime juice and half the cilantro. Season with salt and pepper. Stir to combine. (NOTE: This is your yogurt sauce.)
To a medium bowl, add shallots, tomatoes, remaining cilantro, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your pico de gallo.)