Tarragon-Panko Salmon with Swiss Chard and Farro

This dinner gives you a healthy meal without the sacrifice. We love using fresh herbs and produce such as tarragon, thyme, and lemon to lend flavor to a dish without piling on extra calories. Add in a perfectly cooked salmon filet topped with crunchy panko paired with nutritious Swiss chard and al dente farro. This meal is ready to check off your healthy and easy boxes.

Tarragon-Panko Salmon with Swiss Chard and Farro

  • Servings: 4
  • Difficulty: 2 hours and 20 minutes
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  • 4 skinless salmon fillets of roughly the same size
  • ¼ cup chopped fresh tarragon
  • 1 tbsp dijon mustard
  • 1 ½ tsp mayonnaise
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • ¾ tsp pepper
  • 4 stalks Swiss chard
  • ⅔ cup pearled farro
  • ½ cup panko bread crumbs
  • 1 egg, beaten
  • 2 teaspoons minced fresh thyme
  • 2 tbsp olive oil
  • 1 lemon


Place salmon fillets on a cutting board or plate and pat dry. Combine tarragon, mustard, mayo, brown sugar, salt, and pepper in a small bowl and brush onto all sides of the salmon. Vacuum-seal the salmon, (find our DIY vacuum-sealing guide here) place into Suvie pan and cover with water. Load into upper right cooking zone of Suvie.Chop Swiss chard into very thin strips and place into another Suvie pan. Load into upper left zone of Suvie. Pour farro and 2 tsp salt into starch pan and load into Suvie. Fill reservoir, enter My Cook > Multi-Zone settings and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 125˚F, 45 minutes

Vegetable: 25 minutes

Starch: 28 minutes

Toward the end of the cook combine panko bread crumbs, 2 tbsp beaten egg and minced fresh thyme in a small bowl. Once the cook is complete remove salmon from vacuum seal bags. Discard water and pat Suvie pan dry. Place salmon into Suvie pan and distribute the panko mix evenly over the four fillets. Drain water from the Swiss chard pan. Add 1 tbsp olive oil to the Swiss chard and season to taste. Return chard to left zone in Suvie and salmon to right zone. Set veg broil to 10 minutes and protein broil to 5 minutes.

To avoid overcooking: do not leave salmon unattended during this step!

Remove salmon, swiss chard and farro from Suvie. Combine Swiss chard, farro, another tbsp of olive oil, lemon juice, and more salt and pepper to taste in a medium bowl. Distribute farro and chard mix onto four plates and serve alongside the salmon.

CategoriesDinner Fish French
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1 year ago

The salmon was superb. I added some lemon zest to the panko just before broiling. The farro came out nicely al dente and had a great flavor paired with the swiss chard. We will be making this one again.