Seared Salmon Salad with Mixed Greens and Farro

Name: Seared Salmon Salad with Mixed Greens and Farro
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Salmon fillet (about 140g, skin removed if preferred); 2 cups Mixed greens (about 100g, washed and dried); 1/2 cup Cooked farro (about 90g, cooked according to package instructions); 1 tbsp Olive oil and balsamic vinegar dressing (about 15ml, you can mix 1 tbsp olive oil with 1 tsp balsamic vinegar)

535 kcal · 48 g protein · 10 minutes · 1 servings

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Seared Salmon Salad with Mixed Greens and Farro

This vibrant Seared Salmon Salad combines perfectly cooked salmon fillet with fresh mixed greens and hearty cooked farro, all tossed in a simple olive oil and balsamic vinegar dressing. It's a nutritious and satisfying meal that balances protein, healthy fats, and complex carbohydrates.

535 kcal 48 g protein 10 minutes

Ingredients

Salmon fillet 5 oz
Mixed greens 2 cups
Cooked farro 1/2 cup
Olive oil and balsamic vinegar dressing 1 tbsp

Method

Prepare the farro. If you haven't already cooked the farro, start by rinsing 1/4 cup dry farro under cold water. Add it to a pot with 1 cup of water, bring to a boil, then reduce heat and simmer for 20-30 minutes until tender. Drain any excess water and let it cool. For this recipe, use 1/2 cup (90g) of cooked farro.
Tip: Cook farro in advance and store in the fridge to save time.
Prepare the salmon. Pat the salmon fillet dry with paper towels to remove moisture. This helps achieve a nice sear. Season both sides lightly with salt and pepper.
Tip: Dry salmon well for better browning.
Heat the pan. Place a non-stick or stainless steel skillet over medium-high heat. Add 1 teaspoon of olive oil and let it heat until shimmering but not smoking.
Tip: Use a hot pan to get a crispy crust on the salmon.
Sear the salmon. Place the salmon fillet skin-side down (if skin is on) or presentation side down in the hot pan. Cook undisturbed for about 4 minutes until the edges turn opaque and the bottom is golden brown. Flip carefully and cook the other side for 2-3 minutes until cooked through but still moist inside.
Tip: Avoid moving the salmon too much to get a good sear.
Prepare the salad base. While salmon cooks, place the mixed greens in a large bowl. Add the cooked farro on top.
Tip: Use dry greens to avoid soggy salad.
Dress the salad. Drizzle 1 tablespoon of olive oil and balsamic vinegar dressing over the greens and farro. Toss gently to combine and coat evenly.
Tip: Add dressing gradually to avoid overdressing.
Assemble and serve. Transfer the salad to a serving plate or bowl. Place the seared salmon fillet on top. Optionally, garnish with freshly ground black pepper or lemon wedges.
Tip: Serve immediately to enjoy warm salmon with fresh salad.

Pro tips

Ensure salmon is dry before cooking for a crisp sear.
Cook farro in advance and refrigerate to speed up meal prep.