Wild Salmon With Farro & Broccoli

30 Minutes

super easy


Wild salmon is one of my go-to meal choices when I want something both healthy and delicious. Paired with a side of farro and broccoli, it’s a satisfying and filling dinner that won’t leave me feeling weighed down. I love the nutty flavor of farro, and it’s a great source of complex carbs and fiber. And let’s not forget about broccoli, the unsung hero of veggies. It’s packed with vitamins and minerals that are essential for a healthy diet. When you combine all these ingredients together, you get a wholesome and flavorful meal that’s perfect for any occasion, whether it’s a weekday dinner or a special occasion. If you’re looking for a meal that’s both satisfying and good for you, give this wild salmon with farro and broccoli recipe a try. You won’t be disappointed!

And when it comes to healthy eating, the benefits of consuming wild salmon with farro and broccoli are countless. Not only is wild salmon packed with protein and omega-3 fatty acids, but farro is a complex carbohydrate that provides slow-release energy and is also high in fiber. Meanwhile, broccoli is well known for its antioxidant properties which help to protect against disease. The combination of these three ingredients makes for a satisfying, wholesome and nutritious meal that your body will thank you for. Plus, the flavorsome taste of the salmon, nutty farro, and vibrant broccoli will have your taste buds singing. So, grab a fork and get ready to enjoy all the benefits of this delicious and nourishing dish.

Why You’ll Love It 

Recipe Cost Breakdown

      ½ cup arugula: $0.34

      2 tbsp extra virgin olive oil: $0.48

      ½ lemon: $0.48

      1 cup farro: $1.49

      4-6 oz wild salmon fillet: $19.99

      4 cups bone broth: $16.76

      1 head broccoli: $2.99

      Total Cost: $42.53

What You’ll Need

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Adjust Servings
½ cup arugula
2 tbsp extra virgin olive oil
½ lemon
Salt, pepper and garlic powder, to taste
Sprouts and kimchi, optional
1 cup farro
4-6 oz wild salmon fillet
4 cups bone broth
2 cups filtered water
1 head broccoli

Nutritional Information

379 Calories
17 g Total Fat
27 g Net Carbs
2 g Sugar
34 g Protein
1786 mg Sodium



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.
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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.
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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.
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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.
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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.
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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.
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