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Salmon, sweet potato, and farro bowl with mustard dill vinaigrette

  • Total Time: 40 minutes
  • Yield: 4 servings 1x



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


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. 


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.