Pan Seared Salmon over Toasted Farro with Lemon Scented Asparagus

6 ounce Atlantic Salmon

1 Cup Farro

1/2 Tomato medium diced

1/4 yellow onion small diced

1/4 Cup Chopped Parsley

1/8 Cup Olive Oil

1/2 Lemon

6 Spears Asparagus – trim at ends 2-3 inches from bottom

Salt, Pepper


In a small pot add 2 tablespoons of olive oil and when hot add farro, with a spatula move continuously around the pan until lightly toasted, add 1 – 3/4 Cups of water or stock, season with salt and pepper, and turn to low, cover pan and simmer for 20 minutes or until farro is tender. Remove from heat and add in tomato, onion, and chopped parsley, Add 1 teaspoon of olive oil and toss

Turn oven to 350 degrees, Turn stove eye to medium, Add Oil to a saute pan, when hot add salmon skin side down, let cook for 1-2 minutes season with salt and pepper and flip over, with fork gentle remove skin and season again with salt and pepper, let the salmon cook until it gets a nice sear and then flip back over and put in oven for 5 minutes, toss asparagus in a small amount of oil and season with salt and pepper, add asparagus to the salmon pan over salmon and return to oven for 4 minutes.

Remove salmon pan from oven and let sit for 3-4 minutes, put farro mix in middle of plate and top with Salmon seared side up, lay the asparagus over the plate resting on the salmon and squeeze the lemon over the entire plate being careful to not drop any seeds, eat and enjoy.


Calories – 681

Protein – 43

Carbs – 57


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