Whether you’ve just had a crazy weekend, long vacation or simply want to get back on track, this salmon recipe is a great early dinner that will help turn things around – or keep them moving forward! It’s a great source of brain healthy fats, protein, greens and grains. Plus, the bone broth makes it pack double the punch. As always, feel free to substitute leafy greens and vegetables with anything else you may prefer or have on hand.
Wild Salmon With Farro & Broccoli
Ingredients
Instructions
- Preheat oven to 400 degrees. Soak, wash and cut broccoli and broccoli stem into bite size pieces. Transfer to a parchment paper lined baking tray, drizzle with about 1 tbsp olive oil and season with salt, pepper and garlic powder. Bake for about 20 minutes.
- Bring 4 cups bone broth and 4 cups filtered water in a large sauce pan to a boil. Rinse farro and transfer to boiling mixture. Return to boil, then reduce heat to medium-high and boil uncovered until soft. Drain remaining water and set aside.
- Remove salmon fillet from refrigerator and let it sit at room temperature for at least 10 minutes. This will help you it cook more evenly.
- Then, warm a nonstick pan over medium-low heat with about 1 tbsp extra virgin olive oil. While that’s warming, season fish on both sides with salt, pepper and garlic powder.
- Increase stovetop heat to medium-high and place the salmon on the pan, skin-side up. Cook until golden brown, about 4 minutes. Then, using a thin spatula, flip fish and cook for another 4 minutes; though the length required will depend on the thickness of the fish.
- Once finished, plate over arugula with a side of farro and broccoli. Drizzle lemon and top with any additional ingredients you may have, like sprouts and kimchi.
Nutrition Facts
Calories
395
Fat
17
Sat. Fat
3
Net carbs
30
Sugar
3
Protein
35
Sodium
1802
Cholesterol
45
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