Spring Salmon Farro Bowl with Artichokes

Ingredients

For the Bowl:

• 2 salmon fillets (about 6 oz each), skin-on or skinless

• 1 cup cooked gluten-free grain (e.g., quinoa, brown rice, or sorghum)

• 1 cup artichoke hearts, quartered (canned in water or frozen & thawed)

• 1 cup asparagus, trimmed and cut into 2-inch pieces

• 1/2 cup snap peas or green peas

• 1/2 cup radishes, thinly sliced

• 2 tbsp olive oil

• Salt & pepper to taste

• Zest of 1 lemon

For the Dressing:

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp Dijon mustard (ensure gluten-free)

• 1 tsp maple syrup or honey

• 1 garlic clove, finely grated or minced

• Salt & pepper to taste

Optional Toppings:

• Fresh dill or parsley

• Avocado slices

• Toasted sunflower seeds or pumpkin seeds

Instructions

1. Prepare the Grain:

Cook your chosen gluten-free grain according to package instructions. Fluff and let cool slightly.

2. Cook the Salmon:

• Season salmon fillets with salt, pepper, and lemon zest.

• Heat 1 tbsp olive oil in a skillet over medium heat.

• Sear salmon skin-side down (if using skin-on) for 4–5 minutes, flip, and cook another 3–4 minutes or until cooked through. Set aside to rest.

3. Sauté Veggies:

• In the same skillet, add another tablespoon of olive oil.

• Add asparagus and cook for 2 minutes.

• Add snap peas and artichoke hearts, sautéing for another 3–4 minutes until just tender.

• Season with a pinch of salt and pepper.

4. Make the Dressing:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic, and a pinch of salt and pepper.

5. Assemble the Bowl:

• Divide cooked grains between bowls.

• Top with sautéed veggies, sliced radishes, and salmon.

• Drizzle with dressing.

• Garnish with fresh herbs, seeds, or avocado if using.

Tips & Variations

• Make it vegan: Swap salmon with roasted chickpeas or grilled tofu.

• Meal prep: Store all components separately and combine just before eating.

• Add greens: Serve over a bed of baby spinach or arugula for extra nutrients.