Salmon and Farro Bowl with Honey Mustard Dressing

Hearty grain bowls satisfy any time of year, thanks to the diversity of ingredients and the ability to serve this dish warm or cold. For this salmon grain bowl, we season the salmon with chili powder, cumin, coriander, and salt and roast it until it’s flaky and moist. Toss the lime-honey-whole grain mustard vinaigrette with the warm farro to bring it all together. Both farmed and wild salmon work well in this recipe; just be sure to cook the wild salmon for a minute or two less, as it cooks quickly. To round out the flavor and texture, we add arugula for a crisp freshness and pepitas to give it a salty crunch. This is a great dish for meal prepping, as every element can be made ahead and assembled or dressed just before eating.

Notes from the Food & Wine Test Kitchen

To make this into a salad instead of a grain bowl, add more arugula and double the dressing. 

Make ahead

The salmon, farro, and dressing can all be made and refrigerated for up to three days. Cooked farro can be frozen in an airtight container for up to three months. To meal prep this recipe, layer the farro, then the beans, and then the salmon in a large jar, then drizzle with the dressing. Top with a layer of arugula and pepitas and seal. When you are ready to eat, dump everything into a bowl, toss, and add the avocado. Assembling it in this order means that the heartier ingredients can be pre-dressed, but the arugula and pepitas stay crisp and crunchy.