with Olive Farro and Creamy Herby Drizzle
Ingredients: Red potato • Salmon fillets • Farro (wheat) • Lemon • Sugar snap peas • Baby tomato • Grade A egg • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
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Tags
Salmon Fillets, skin-on
250 g
Egg
2 unit(s)
Red Potato
500 g
Farro
1 cup
Sugar Snap Peas
113 g
Baby Tomatoes
113 g
Lemon
2 unit(s)
Parsley
7 g
Mixed Olives
60 g
Whole Grain Mustard
2 tbsp
Sour Cream
43 mL
Honey
1 unit(s)
Garlic Salt
4 g
Oil
3.5 tbsp
Salt
0.375 tsp
Pepper
0.125 tsp
- 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.
- Meanwhile, remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the garlic salt. Toss to coat.
- Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Once farro is boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- While farro cooks, to another medium pot, add 10 cups hot water and 1 tbsp salt (use same for 4 servings). Bring to a boil over high.
- Meanwhile, trim sugar snap peas.
- To the boiling water, add sugar snap peas. Cook for 1 min, until tender-crisp and bright green.
- Using a slotted spoon, transfer sugar snap peas to a plate.
- Return water to a boil.
- Once boiling, using a spoon, lower eggs into the water. Cook for 7 min for runny yolks, or 9 min for set yolks.
- Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- To another parchment-lined baking sheet, add salmon. Drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, zest, then juice lemons.
- Halve tomatoes. Season with salt and pepper.
- Roughly chop parsley.
- Drain olives, then tear or cut in half.
- To a medium bowl, add lemon juice, lemon zest, honey, mustard, half the parsley and 2 tbsp (4 tbsp) oil. Season with salt and pepper. Stir to combine.
- When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.
- Stir olives and half the dressing into farro.
- To remaining dressing in the bowl, add sour cream. Stir to combine.
- Remove and discard salmon skin, if you like.
- Divide farro between bowls. (TIP: Use wide bowls so everything fits!)
- Top with potato wedges, sugar snap peas, tomatoes, boiled eggs and salmon.
- Drizzle creamy dressing over top.
- Sprinkle with remaining parsley.
1220
kcal
Calories
58
g
Fat
12
g
Saturated Fat
125
g
Carbohydrate
17
g
Sugar
15
g
Dietary Fiber
54
g
Protein
280
mg
Cholesterol
1610
mg
Sodium
0.1
g
Trans Fat
2450
mg
Potassium
300
mg
Calcium
9
mg
Iron
with Olive Farro and Creamy Herb Drizzle
with Olive Farro and Creamy Herby Drizzle
with Olive Farro and Creamy Herb Drizzle
with Olive Farro and Creamy Herby Drizzle
with Cheese Curds and Oven-Roasted Potato Wedges
made with Quick-Cook Potatoes