Balsamic salmon and Brussels sprouts with farro

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 4 servings     adjust servings

Easy roasted balsamic salmon and Brussels sprouts are served with farro for a delicious weeknight dinner!

Ingredients

    For the salmon

    • 4 (5-6 oz.) pieces of wild salmon filets
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 teaspoons olive oil
    • 2 teaspoons balsamic vinegar

    For the Brussels sprouts

    • 1 (1 lb.) package of Brussels sprouts, washed, trimmed and outer leaves removed - also, cut any medium or large sprouts in half or fourths so they're all the same size
    • 2 teaspoons olive oil
    • 2 teaspoons balsamic vinegar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes (can omit for less heat)

    For the farro

    • 1 (8-9 oz.) package of quick-cooking farro (I buy the 10-minute farro at Trader Joe's)
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Instructions

    1. Preheat oven to 400.
    2. Place salmon filets skin-side down on a large piece of aluminum foil. Sprinkle evenly with salt and pepper, then drizzle with olive oil and balsamic vinegar. Fold up the sides of the aluminum foil to make foil packets and seal and crimp the tops, so the salmon is enclosed. Set aside.
    3. On a large baking sheet, toss the Brussels sprouts with olive oil, balsamic vinegar, salt, pepper and red pepper flakes. Spread them out evenly around the edges of the baking sheet.
    4. Place the salmon foil packet in the middle of the baking sheet.
    5. Roast at 400 for 20 minutes. (See notes.)
    6. In the meantime, cook the farro according to package directions.
    7. To serve, spoon the farro into a bowl and season with salt and pepper. Arrange the Brussels sprouts and salmon in the bowl. Drizzle with extra olive oil and balsamic vinegar, if desired, and serve!

    Recipe Notes

    If you get a super thick piece of salmon, like I had the first time I made this, it will take closer to 30 minutes to cook it through. In that case, start the salmon in the oven for about 10 minutes before adding the Brussels sprouts. If your salmon is more of what I find to be regular size - under an inch thick - they will cook in about the same time and you can proceed with the recipe as written above.

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