salmon power bowl

Fish & Seafood

Salmon Power Bowl

Crush your day with this salmon power bowl! Here, you'll get protein and a healthy dose of omega-3s from salmon, antioxidants from shredded cabbage, and plenty of fiber from farro. Cumin and coriander flavor the salmon, while a fresh herb dressing coats the veggies.

Ingredients

1 ½ cups water
1 cup pearled farro
5 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh parsley, plus more for garnish
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 cups chopped red cabbage
2 cups matchstick carrots
1 ¼ pounds skin-on wild salmon, cut into 4 pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 medium english cucumber, chopped
¼ cup crumbled feta cheese

Directions

Combine water and farro in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cook, covered, until tender, about 18 minutes. Remove from heat and drain any excess water. Cover to keep warm.
Whisk 4 tablespoons oil, lemon juice, dill, parsley and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer 4 tablespoons of the dressing to a small bowl and set aside. Add cabbage and carrots to the remaining dressing in the medium bowl; toss to combine.
Pat salmon dry and sprinkle both sides with cumin and coriander. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon, skin-side up; cook until well browned, 3 to 4 minutes. Flip and continue cooking until the fish flakes easily, 2 to 3 minutes. Transfer to a plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Divide the farro among 4 bowls and top with the cabbage mixture, cucumber, feta and the salmon. Drizzle with the reserved dressing. Garnish with additional dill and/or parsley, if desired.