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Pan Seared Salmon Salad with Butternut Squash and Farro
Crispy salmon filet served over farro and arugula salad.
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Course Dinner, Lunch, Main Course, Salad
Servings 4 servings
Cuisine Mediterranean Diet

Equipment

  • Baking sheet
  • Large skillet
  • Large salad bowl
  • Non-stick pot

Ingredients
 

Salmon

  • 4 Salmon filets
  • Olive oil
  • Salt and pepper

Salad

  • 1 cup farro
  • Chicken or vegetable broth
  • 3 cups cubed butternut squash or your favorite winter squash
  • 1 Tablespoon olive oil
  • Salt and pepper
  • ½ cup walnuts toasted and chopped
  • 5 oz arugula or your favorite greens
  • ½ cup pomegranate arils

Citrus Vinaigrette Dressing - Option 1

  • 1 Tablespoon dijon
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon balsamic vinegar
  • 2 Tablespoons fresh orange juice
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ cup olive oil

Shallot Vinaigrette Dressing - Option 2

  • 3 Tablespoons white wine vinegar
  • 2 Tablespoons shallots minced
  • 2 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • Freshly ground pepper
  • 6 Tablespoons olive oil

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Cook farro according to directions using chicken or vegetable stock. Drain and set aside.
  • Toss the butternut squash with 1-2 tablespoons of olive oil, salt and pepper. Place on the prepared baking sheet and roast for 20 minutes or until squash is tender. Remove from the oven and set aside to cool.
  • While the squash and farro are cooking, sear the salmon. Place salmon on a plate, season with salt and pepper and allow to come up to room temperature for about 10 minutes.
  • Place olive oil in a heavy-bottomed skillet and heat over medium heat for a couple of minutes. Sear salmon flesh-side down for 3 minutes, until golden brown and crispy. Flip the salmon over and continue to cook for an additional 3 minutes or until desired doneness. Place salmon on a plate.
  • Make your dressing: Combine all the ingredients in a jar and shake to combine. Set aside.
  • Make the salad: place farro, squash, toasted walnuts and arugula in a large salad bowl. Drizzle with the dressing and toss. Divide salad between plates. Place salmon on top of salad and sprinkle with pomegranate arils and a drizzle of dressing.
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