Salmon Grain Bowls

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Salmon Grain Bowls are a healthy, high protein lunch made with canned salmon, tender grains and fresh veggies, plus plenty of Mediterranean flavors with the feta, olives and pesto.

Prep Time10

Total Time10

Yield: 4 bowls

Ingredients

2 cups cooked farro (see notes)
2 (5 oz) cans wild salmon, drained and flaked
⅓ cup plain Greek yogurt
4-5 dashes hot sauce
Salt and black pepper
1 cup fresh baby spinach, roughly chopped
2 whole roasted red peppers (from a jar), sliced
⅓ cup crumbled feta cheese
¼ cup kalamata olives, halved
¼ cup prepared pesto

Optional toppings:

Sliced avocado, chopped tomato, pickled red onions, pickled jalapeños, hot sauce, hummus, etc.

Instructions

Cook the farro according to package directions. Set aside.
In a small bowl, combine the salmon with the Greek yogurt and hot sauce and mix well. Season lightly with salt and black pepper.
Divide the cooked farro among 4 bowls or plates. Divide the salmon mixture among the four bowls and then arrange the spinach, red peppers, cheese and olives in each bowl. Drizzle each bowl with the pesto, add any desired toppings, and serve!

Notes

Farro: I love the chewy texture of farro, and I tend to get the quick-cook kind at Trader Joe’s so it’s easy to make. You can use regular farro or even substitute brown or white rice or another grain if you prefer.

Salmon: I use and prefer a can of wild Alaskan pink salmon that's boneless and skinless. I also recommend low-sodium so you can control the amount of sodium in your dish.

If you'd like to use fresh or frozen salmon filets for this recipe, just cook them through (in the oven or stovetop) and flake them to use for the grain bowl. You can mix with the Greek yogurt or skip that if you'd rather.

Greek yogurt: We’re mixing this with the salmon to create a creamy salmon salad of sorts. You could also substitute mayonnaise if you prefer.

Veggies: I use spinach and jarred roasted red peppers cause I always have those on hand. You could also add in some other roasted veggies, or cucumbers or tomatoes. Sautéed zucchini would be good here, too.

Cheese: Feta is my go-to for the Mediterranean flavors here, but you could also use goat cheese or another favorite cheese if you’d like.

Pesto: We’re drizzling this over the bowls to add a creamy, flavorful finish. You can make your own pesto, use store-bought or even substitute a favorite salad dressing instead.

Servings: As written, this serves 4. You can adjust this to make however many bowls you need. Also, you can meal prep it and have one bowl for lunch today and another for lunch tomorrow for two people. Or halve the recipe to get 2 lunches total.

Leftovers: Since we’re using seafood, I’d recommend using up the salmon mixture within 1-2 days.

Nutrition

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