This healthy salmon and farro salad not only provides you with plenty of nutrients but it’s full of flavor. The radicchio lends the dish a bitter, spicy taste that’s balanced by nutty farro and sweet asparagus. This recipe is perfect for a weeknight as everything can be thrown together quickly and filling enough to satisfy a monstrous appetite after a workout or a long day on the job. We recommend the dressing in this recipe as its light and lemony but any vinaigrette you have on hand will do the trick.
Salmon and Farro Salad
- 4 salmon fillets, skinless (4-6 oz each)
- 8 oz asparagus, ends removed
- 1 cup farro
- 2 small garlic cloves, minced
- 2 tsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp honey
- ¼ cup olive oil
- 2 cups radicchio, torn or shredded
- 4 cups arugula
Salt and pepper each salmon fillet before drizzling with olive oil and vacuum sealing in a bag (here’s our DIY vacuum-sealing guide). Place bag in a Suvie pan and fill with enough water to cover the salmon. Load into upper right zone of Suvie.
Add asparagus to another Suvie pan and load into upper left zone.
Pour farro and 2 tsp salt into starch pan and load into Suvie.
Fill the reservoir, enter settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 125 degrees, 45 minutes
Vegetable: 8 minutes
Starch: 28 minutes
During the cook, prepare the salad dressing. Whisk together the garlic cloves, red wine vinegar, lemon juice, honey, ¼ cup oil and 1 tsp salt until combined. Tear the radicchio into large pieces. Store everything in the fridge until the cook is complete.
After the cook, remove the asparagus, salmon and farro from Suvie.
Drain water from salmon pan and bag and pat salmon dry. Drain any excess water from the asparagus pan. Chop asparagus into 1” pieces.
In a large bowl toss the asparagus, farro, radicchio, and arugula with the salad dressing. Divide the salad between four plates and top with a piece of salmon each.