Feeds 4; Takes 50 min
Ingredients for Farro Salad with Pesto and Lemon Salmon
- Handful of unsalted, raw hazelnuts ~ 15
- 4 tbsp parsley, minced, divided
- 4 tbsp basil, minced, divided
- 2 tbsp tarragon, minced, divided
- Zest and juice of 2 large lemons, divided
- 1/2 cup arugula, divided
- 1/3 cup good olive oil + more
- 4 tbsp avocado oil + more for frying
- 2 cups water
- 1 cup dry farro
- 8 oz feta cheese, cubed
- 1 large cucumber, cubed
- 10-12 cherry tomatoes, halved
- 1/3 red onion, minced
- 1/2 tsp ground garlic
- 2 large salmon fillets, skin on
- Salt, pepper
Method
Marinate salmon for 20-30 minutes in a third of the lemon juice, 2 tbsp avocado oil and salt.
In a food processor add hazelnuts, half of the herbs and arugula, about a third of the lemon juice, 1/3 cup olive oil and 4 tbsp avocado oil.
Blend until smooth. Taste then add salt and pepper to your liking. Blend again and refrigerate.
Bring 2 cups water to a boil and add your farro along with a nice pinch of salt. Turn heat down to medium low and cover. Let steam for 30 min.
While this steams pat dry the salmon dry and get a frying pan hot. Turn heat down to medium high and add in avocado oil. Fry fish skin side down. Salt the flesh. Don’t flip it until it gives no resistance and it is pink 2/3 the way up the fillet (about 4 minutes).
Once flipped, season skin side and turn heat to medium. For medium you will cook only a minute or two more – depending on fish thickness.
Once farro is done add another third of the lemon juice, all the zest, garlic powder, onion, tomato, cucumber, feta, the rest of the herbs and half of the pesto mixture. Mix this well and adjust salt.
Plate salmon on farro and garnish with remaining pesto, extra herbs and a glug of good olive oil.
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