If you’re curious about my favorite flavor combination at the moment, this is it. It also hits all the marks on what I need nutritionally right now. If you need confirmation, just look at that nutrition facts label below under the recipe.
Here’s how the nutrition stacks up in this:
Fiber: I try and keep a rough idea of how much fiber I get in a day and this Salmon, Sweet Potato, and Farro Bowl with Mustard Dill Vinaigrette is the perfect way to get over 7 grams of fiber in one swoop. Remember women need around 25 grams per day and men need about 38 grams per day.
Vitamin D: Another nutrient that I work on getting enough everyday is vitamin D. Fatty fish is one of the few food sources of vitamin D. Especially now in the winter, the sun isn’t strong enough to give us all the vitamin D we need in most areas of the U.S and Northern Europe, so food sources or supplements might be necessary, depending on where you live.
Vitamin A: This antioxidant is so good for skin health and you’ll get over 100% of your daily recommended amount in this meal right here. Of course, feel free to fill up on more orange fruits and vegetables all day long too.
These bowls come together in 4 steps
- Cook the farro
- Get the sweet potatoes in the oven
- Grill the salmon
- Make the vinaigrette
I love steps. It makes the list of ingredients seem more manageable. I also like to segment my recipes. That means instead of saying you’ll use “1 teaspoon kosher salt, divided”, I give you the amount of salt you need for each step of the process – personally, that’s easier for me.
I hope you try this. If farro isn’t your thing, try some whole wheat pasta or even quinoa to fill that spots – that’s where the bulk of your fiber is coming from, so you want to swap it out with something just as nutritious.
I hope you try this – let me know in the comments if you like it!
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Salmon, sweet potato, and farro bowl with mustard dill vinaigrette
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 cup dry farro + 3 cups water
Roasted Sweet Potatoes
1 large sweet potato, cut into 1/2″ cubes, about 4 cups cubed
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Grilled Salmon
16 ounces salmon filet(s)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Mustard Dill Vinaigrette
1/4 cup extra virgin olive oil
Juice and zest of 1 small lemon
1 teaspoon dijon mustard
1 teaspoon dried dill
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Instructions
Cook farro according to package directions.
Roasted Sweet Potatoes
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place sweet potato cubes on baking sheet in an even layer and toss with olive oil, salt and pepper.
Roast for 20 minutes.
Grilled Salmon
Preheat grill to high. Place salmon filet on a piece of aluminum foil and sprinkle the salmon with salt and pepper. Grill for 20 minutes or until the salmon easily flakes off with a fork. You can also check for doneness with a digital thermometer – fish is done at 145°F.
Mustard Dill Vinaigrette
Add all of the ingredients for the vinaigrette into a small sealed container and shake.
Bowl Assembly
Add about 1/2 cup of farro, 1 cup of sweet potatoes, and 4 ounces of cooked salmon to a bowl and drizzle 2 tablespoons vinaigrette over the top.
Notes
This works using an indoor or an outdoor grill. Using the foil ensures that the skin doesn’t stick to the grates or the cast iron grill.
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