Friday, February 22

Roasted Salmon with Beet Farro




Salmon and beets are a great pairing, since the richness of the fish works well with the earthy roots. I put them together in a simple weeknight meal of roasted, crispy-skinned fillets with a lemony farro and beet salad. For some reason, they only had gigantic beetroots at the market and I just needed one to make this dish, but I had originally planned to buy a variety of baby beets for a cuter presentation. The salad would be great on its own for a light lunch or side dish, so make extra for the next day.


Roasted Salmon with Beet Farro:
For Farro Salad
  • Peel and dice 3/4 lb. of beets and place on a baking sheet.
  • Toss with 1 tbsp. olive oil and season with salt and pepper and put in a 400F oven.*
  • Roast beets for 30 minutes, or until tender.
  • Meanwhile, bring a large pot of water to a boil and cook 1 c. farro until al dente.**
  • Drain and place in a large bowl.
  • Whisk together the juice of 1 meyer lemon,*** 1/4 c. minced parsley, and 3 tbsp. extra-virgin olive oil and season with salt and pepper.
  • Add the dressing and the roasted beets to the farro and toss to combine.
  • Crumble in 2 oz. fresh goat cheese and toss again.
For Salmon
  • Coat a heavy, oven-proof skillet with canola oil and heat until almost smoking.
  • Season two 6 oz. fillets of salmon with salt and pepper and add skin-side down to the skillet.
  • Cook for 3-4 minutes, then transfer to a 400F oven (still skin-side down) and roast for 6-8 minutes, or until just cooked through.
  • Divide onto plates and serve with farro salad.

Serves two
*Note: I use a light olive oil or canola oil for roasting vegetables and a more flavorful extra-virgin olive oil for dressing.
**I've started to see quick-cooking farro at the grocery store. Traditional varieties can take up a while to cook and can be made in advance.
**Or regular lemon, if you can't find meyer.