Salmon Harvest Bowls with Farro

Balanced

Very High Fibre

High Protein

and Kale, Gala Apple and Toasted Almonds

15 min

Difficulty: 1/3

American

Ingredients: Salmon fillet • Carrots • Gala apple • Farro (wheat) • Lemon • Kale • Almonds • Mint.

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Zester

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Bowl

Tags

30-min-or-less

Very High Fibre

Classic-plates

Regional-specialty

High Protein

Fall-flavours

Ingredients

Salmon Fillets, skin-on

250 g

Gala Apple

1 unit(s)

Kale, chopped

56 g

Carrot

1 unit(s)

Almonds, sliced

28 g

Farro

0.5 cup

Lemon

1 unit(s)

Mint

7 g

Oil

1.5 tbsp

Preparation

Wash and dry all produce
To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
Core, then cut apple into 1/4-inch pieces.
Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.

To a medium bowl, add kale, half the lemon zest, lemon juice and 1 tbsp (2 tbsp) olive oil, then massage dressing into kale. Set aside.

Pat salmon dry with paper towels. Rub with remaining lemon zest. Season with salt and pepper, if you like.
To a parchment-lined baking sheet, add 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 hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
Reheat the pan over medium-high, then add 1/2 tbsp (1 tbsp) olive oil, carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, until soft. Season with salt and pepper, if you like.

To the bowl with kale, add apples and carrots. Stir to combine. Season with salt and pepper, if you like.
Divide farro between bowls.
Top with salad and salmon.
Sprinkle almonds and mint over top.
Squeeze a lemon wedge over top.

Nutrition per serving

730

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

135