A crisp herb and breadcrumb crust crowns moist, flaky salmon.
The warm farro salad is nutty and chewy with bright cherry tomatoes and a lemon vinaigrette.
Together they balance richness with fresh acidity and a pleasant crunch.
Serve this for a relaxed weeknight dinner or a casual dinner party.
Ingredients
- 4 salmon fillets (6–7 oz each), skin on
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil, divided
- 1 cup panko breadcrumbs
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 1 tsp lemon zest
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 cup farro, rinsed
- 2 1/4 cups low-sodium vegetable or chicken stock (for farro)
- 1 cup halved cherry tomatoes
- 2 cups baby arugula
- 1 small shallot, finely minced
- 3 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp red wine vinegar
- 1 tbsp unsalted butter (optional, for farro)
- Freshly grated Parmesan (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Bring the stock to a simmer in a small saucepan. Add the rinsed farro, cover, and cook until tender but chewy, about 18–22 minutes. Drain any excess liquid and stir in butter if using; keep warm.
- While the farro cooks, combine panko, parsley, dill, lemon zest, and a pinch of salt and pepper in a bowl. Add 1 tbsp olive oil and mix until the crumbs are evenly moistened.
- Pat salmon dry and season both sides with salt and pepper. Brush the top of each fillet with a thin layer of Dijon mustard, then press the herb-panko mixture onto the mustard-topped side to form a crust.
- Heat the remaining 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Place fillets crust-side down and sear 1–2 minutes to set the crust, then transfer the skillet to the oven. Roast until the salmon reaches desired doneness, about 7–10 minutes depending on thickness.
- Meanwhile, make the dressing: whisk together lemon juice, red wine vinegar, minced shallot, and extra-virgin olive oil; season with salt and pepper.
- Toss warm farro with halved cherry tomatoes, arugula, and the lemon-shallot dressing. Adjust seasoning with salt and pepper to taste.
- To serve, place a portion of warm farro salad on each plate and top with a crusted salmon fillet. Finish with a sprinkle of Parmesan if desired and an extra drizzle of olive oil or lemon juice.
Tips or Variations
Substitute quinoa or barley for farro if preferred; reduce cooking time according to grain package instructions. For a nutty crunch, stir 2 tbsp toasted chopped almonds into the farro before serving.