Salmon, Kale & Farro Bowls
Recipe by: Roche Bros
Servings
4
Prep time
30 minutes
Cook time
15 minutes
Calories
598 kcal
Ingredients
- Nonstick cooking spray
- Sliced fresh chives for garnish (optional)
Directions
- Preheat oven to 425°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Prepare farro as label directs; cover to keep warm. Makes about 3 cups farro.
- In large bowl, toss kale, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Place salmon, skin side down, on prepared pan. Brush tops of salmon with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon each salt and pepper. Roast salmon 5 minutes; transfer salmon to 1 side of pan. Spread kale mixture on opposite side of pan; roast 10 minutes or until internal temperature of salmon reaches 145° and kale is crisp. Makes 4 salmon fillets and 2 cups kale.
- In medium bowl, stir yogurt, orange juice and orange zest. Makes about 1/2 cup yogurt mixture.
- Divide farro into 4 bowls; top with beets, cheese, salmon, kale and yogurt mixture. Garnish bowls with chives, if desired. Makes 4 bowls.
Nutritional Facts
- Calories: 598
- Total Fat: 27g
- Saturated Fat: 7g
- Cholesterol: 105mg
- Sodium: 480mg
- Total Carbohydrates: 48g
- Fiber: 6g
- Protein: 45g