Ingredients:

  • 1 cup (185g) Pearled Farro
  • 3 cups (710ml) Vegetable or Chicken Broth
  • 1 tablespoon Olive Oil (for farro)
  • 1/4 cup finely chopped Fresh Parsley
  • 1 teaspoon Lemon Zest (for farro)
  • 4 Salmon Fillets (about 6 oz / 170g each)
  • 1 tablespoon Olive Oil (for searing)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Black Pepper
  • Zest of 1 large Lemon (for crust)
  • 2 tablespoons Fresh Lemon Juice
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1 large English Cucumber, diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup crumbled Feta Cheese
  • 1/4 cup thinly sliced Red Onion
  • 4 tablespoons Tahini Dressing

Instructions:

  1. Rinse farro under cold water. Combine farro and broth in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender but slightly chewy. Drain any excess liquid.
  2. Transfer cooked farro to a bowl. Stir in 1 tbsp olive oil, chopped parsley, and lemon zest. Keep warm.
  3. Create Crust Mix: In a small bowl, mix dried oregano, garlic powder, salt, pepper, and lemon zest.
  4. Coat Salmon: Pat the salmon fillets completely dry with paper towels. Press the herb mixture evenly onto the top (flesh) side of each fillet.
  5. Heat Skillet: Heat 1 tbsp olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  6. Sear: Place salmon fillets herb-side down first. Sear undisturbed for 4 minutes until a nice golden crust forms.
  7. Finish Cooking: Flip the fillets carefully. Reduce heat to medium and cook for another 3-5 minutes until the salmon is cooked through (145°F / 63°C).
  8. Rest & Glaze: Remove salmon from the pan. Squeeze the fresh lemon juice over the hot fillets immediately.
  9. Layer Bowls: Divide the herbed farro evenly among four serving bowls.
  10. Top: Arrange the fresh tomatoes, cucumber, olives, and red onion artistically around the farro.
  11. Assemble: Place one salmon fillet atop the center of the vegetables in each bowl. Drizzle generously with tahini dressing and sprinkle with crumbled feta. Serve immediately.