Get your high protein, healthy fat on Salmon with Asparagus Farro and Dill Yogurt! This is a quick 30-minute meal that looks and tastes like something you could have spent hours on!

Ingredients

• ½ tbsp Extra Virgin Olive Oil
• 3 cloves Fresh Garlic diced
• 1 Shallot diced, (about 30 grams)
• 1 cup Farro (about 180 grams)
• 2½ cups Water
• 1 tsp Reduced Sodium Chicken Base
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• 1 pinch Sea Salt
• 1 bunch of Asparagus Cut into 1 each piece, (about 215 grams)
• 15 oz Atlantic Salmon
• 1 tsp Lemon Pepper Seasoning
• ½ tbsp Extra Virgin Olive Oil
• ¾ cup Non-Fat Greek Yogurt (about 6 oz)
• 1 tbsp Fresh Dill
• ½ Lemon juiced
• ¼ tsp Black Pepper
• 1 pinch Sea Salt
• ¼ cup Dubliner Cheese sliced into thin pieces, (about 20 grams)

Instructions

1. Heat a small saucepot with a lid to medium-low heat. Once hot add the diced garlic and shallot to the pot. Cook for 2-3 minutes to soften and become aromatic, stir often to prevent burning.
2. Next, add the farro to the pot. Stir in with the garlic and shallot and cook for an additional 2 minutes to lightly toast the farro. After 2 minutes add the water, chicken base, garlic powder, black pepper, and salt. Stir everything together, then turn the heat up to a boil, cover with a lid and cook for 20 minutes.
3. While the farro is cooking, cut your asparagus. You are going to add that into the farro once the farro has been boiling for 12 minutes.
4. While the farro is cooking season the salmon with lemon pepper seasoning. Heat a large pan to medium heat. Wait to add the salmon to the pan until just after you have added the asparagus to the farro. The asparagus and salmon will take the same amount of time to cook.
5. Once there are 8 minutes left on the farro add the asparagus to the farro. Stir together, then cover with a lid. Cook for the remaining 8 minutes, stirring every few minutes to prevent burning.
6. As soon as you have finished adding the asparagus to the farro, add your oil to the large pan you are warming up. Then immediately add your salmon to the pan. If you have skin on your salmon, place it skin side down. Cook for 2-4 minutes on each side. If a thinner piece of salmon, cook 4 minutes top and bottom. If a thinker piece of salmon cook for 2 minutes on all four sides. This should cook your salmon to a nice medium! Lightly pink on the outside, and slightly darker on the inside.
7. While the salmon and asparagus farro is cooking. Stir together your yogurt, dill, and lemon juice in a small bowl. Season with salt and pepper.
8. Once your farro is done, plate the farro and sprinkle a little cheese. Then top with your salmon and a large dollop of your dill yogurt! Serve and Enjoy!

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Keyword: Farro, Salmon, Yogurt

Servings: 3

Salmon with Asparagus Farro and Dill Yogurt

Ingredients

• ½ tbsp Extra Virgin Olive Oil
• 3 cloves Fresh Garlic diced
• 1 Shallot diced, (about 30 grams)
• 1 cup Farro (about 180 grams)
• 2½ cups Water
• 1 tsp Reduced Sodium Chicken Base
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• 1 pinch Sea Salt
• 1 bunch Asparagus Cut into 1 each pieces, (about 215 grams)
• 15 oz Atlantic Salmon
• 1 tsp Lemon Pepper Seasoning
• ½ tbsp Extra Virgin Olive Oil
• ¾ cup Non-Fat Greek Yogurt (about 6 oz)
• 1 tbsp Fresh Dill
• ½ Lemon juiced
• ¼ tsp Black Pepper
• 1 pinch Sea Salt
• ¼ cup Dubliner Cheese sliced into thin pieces, (about 20 grams)

Instructions

• Heat a small saucepot with a lid to medium-low heat. Once hot add the diced garlic and shallot to the pot. Cook for 2-3 minutes to soften and become aromatic, stir often to prevent burning.
• Next, add the farro to the pot. Stir in with the garlic and shallot and cook for an additional 2 minutes to lightly toast the farro. After 2 minutes add the water, chicken base, garlic powder, black pepper, and salt. Stir everything together, then turn the heat up to a boil, cover with a lid and cook for 20 minutes.
• While the farro is cooking, cut your asparagus. You are going to add that into the farro once the farro has been boiling for 12 minutes.
• While the farro is cooking season the salmon with lemon pepper seasoning. Heat a large pan to medium heat. Wait to add the salmon to the pan until just after you have added the asparagus to the farro. The asparagus and salmon will take the same amount of time to cook.
• Once there are 8 minutes left on the farro add the asparagus to the farro. Stir together, then cover with a lid. Cook for the remaining 8 minutes, stirring every few minutes to prevent burning.
• As soon as you have finished adding the asparagus to the farro, add your oil to the large pan you are warming up. Then immediately add your salmon to the pan. If you have skin on your salmon, place it skin side down. Cook for 2-4 minutes on each side. If a thinner piece of salmon, cook 4 minutes top and bottom. If a thinker piece of salmon cook for 2 minutes on all four sides. This should cook your salmon to a nice medium! Lightly pink on the outside, and slightly darker on the inside.
• While the salmon and asparagus farro is cooking. Stir together your yogurt, dill, and lemon juice in a small bowl. Season with salt and pepper.
• Once your farro is done, plate the farro and sprinkle a little cheese. Then top with your salmon and a large dollop of your dill yogurt! Serve and Enjoy!

Macro Nutrition

Nutrition Facts

Salmon with Asparagus Farro and Dill Yogurt

Amount Per Serving

Calories 665 Calories from Fat 240

% Daily Value*

Fat 26.7g41%

Saturated Fat 6.4g40%

Trans Fat 0g

Polyunsaturated Fat 6.2g

Monounsaturated Fat 8.7g

Cholesterol 87.5mg29%

Sodium 472.6mg21%

Potassium 1009.9mg29%

Carbohydrates 55.5g19%

Fiber 6g25%

Sugar 4.4g5%

Protein 46.4g93%

Vitamin A 29IU1%

Vitamin C 13.9mg17%

Calcium 34.8mg3%

Iron 11.9mg66%

* Percent Daily Values are based on a 2000 calorie diet.

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