Mediterranean Salmon and Farro Buddha Bowls
These Mediterranean Salmon and Farro Buddha Bowls are quick and healthy! They're topped with kalamata olives and fresh vegetables. Ready in 20 minutes!
Servings: 4
Calories: 860kcal
Ingredients
- 2 cups quick cook farro
- 1 lb. salmon fillets
- 2 Tbsp. vegetable oil
- 1 bell pepper
- 1 cup kalamata olives
- 3 cups fresh spinach
- 1 cup tomato
- 1 avocado
- 8 Tbsp. Greek style vinagrette
- kosher salt adjust to taste
- pepper adjust to taste
Instructions
- Thaw salmon fillets if necessary.
- Chop fresh spinach, tomatoes, avocado, and kalamata olives. Set aside.
- Cook 2 cups dry quick-cook farro according to package instructions. Drain and set aside.
- Heat pan to medium and add 1 Tbsp. vegetable oil. Make sure oil is fully heated and add 2 salmon fillets to the pan (salmon should sizzle as it touches the oil).
- Cook fillets for 3-4 minutes on the first side. Flip and cook for additional 1-2 minutes on second side. Add generous pinch of salt and pepper to both sides of the salmon.
- Remove the first two fillets and repeat with second two fillets. Set aside.
- Assemble the Buddha bowls - Add a scoop of farro to the bowl along with a handful of spinach. Add desired amount of vinaigrette and toss together.
- Add more spinach, tomatoes, avocado, and olives on top of farro.
- Top with cooked salmon fillets.
Notes
Feel free to top this Buddha bowl with any vegetables you like.
Add as much or as little Greek vinaigrette as you like.
Nutrition
Serving: 2cups | Calories: 860kcal | Carbohydrates: 88g | Protein: 35g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 609mg | Potassium: 1370mg | Fiber: 22g | Sugar: 4g | Vitamin A: 3625IU | Vitamin C: 54mg | Calcium: 92mg | Iron: 5mg