Farro Fennel Salad With Salmon and Feta

Filled with grains, veggies, protein, and healthy fats

MAKES 1 SERVING

INGREDIENTS

• 3ounces salmon (skin-on)
• Salt
• Pepper
• 1/2teaspoon canola oil
• 1teaspoon olive oil
• 1/2lemon, juiced
• 1/4teaspoon paprika
• 2cups baby arugula
• 3/4cup cooked farro
• 1ounce feta, crumbled
• 1/2tablespoon fresh dill, chopped

DIRECTIONS

1. Pat salmon dry with paper towels and season on all sides with salt and pepper.
2. In a large skillet over medium-high heat, heat canola oil. Add salmon, skin side down, pressing on fillet with the back of a spatula. (Skin won’t stick if pan and oil are hot.) Cook 2 minutes, then reduce heat to medium and cook 2 minutes more. Carefully flip salmon and cook to desired doneness (about 2 minutes for medium rare, 5 minutes for well done, for a 1½-inch-thick fillet). Remove from skillet and set aside.
3. In a bowl, whisk together olive oil, juice, and paprika; season with salt and pepper. Add arugula, farro, sliced fennel, feta, and dill. Toss to coat.
4. Top with salmon and serve.

NUTRITION PER SERVING

502 calories
20 g fat (6 g saturated)
64 g carbs
12 g sugar
14 g fiber
33 g protein

From:self