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5 from 2 votes
Charred Kale and Farro Salad with Salmon
Charred Kale and Farro Salad with Salmon
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Savory charred kale with hearty farro, and topped with salmon create the perfect, satisfying dinner entree salad
Course: Dinner, Lunch
Servings: 2 servings
Author: Emily
Ingredients
  • 1 cup dry farro soaked overnight
  • 6 large kale leaves stems removed, torn into 1-inch pieces
  • 1/2 onion sliced
  • 1/4 cup pumpkin seeds
  • 1/2 cup shaved parmesan
  • 2 salmon fillets 6-8 oz each
  • olive oil
  • salt and pepper to taste
  • For the dressing: 2 tbsp olive oil 2 tbsp lemon juice, 1 minced garlic clove, 1/4 salt, 1/4 tsp pepper
  • Lemon wedges optional
Instructions
  1. *The day before, place 1 cup of dry farro in a large bowl, cover with water (or kefir whey) and let sit at room temperature or in refrigerator overnight, for at least 12 hrs. Prep time does not include soaking.
  2. Strain off soaking liquid, you can rinse farro if you want.
  3. Place soaked farro into a medium sauce pan, add enough water to cover by 1 inch.
  4. Bring farro to a boil over medium - high heat. Once it boils, reduce heat and simmer for 20 minutes.
  5. While the farro is cooking, preheat oven to 425 degrees for the salmon.
  6. Place salmon on a greased baking sheet, drizzle with olive oil, salt, and pepper to taste.
  7. Bake salmon for 6-10 minutes, depending on the thickness of the fillets, salmon is done when it easily flakes with a fork.
  8. Meanwhile, heat 1 tbsp of olive oil over medium-high heat in a large skillet.
  9. Working in batches, place the kale into the skillet and let sit for 2-3 minutes, until it starts to char.
  10. Repeat with the remaining kale, adding more olive oil as needed. Set charred kale aside.
  11. Next, place onion slices in skillet and let sit for 2-3 minutes until charred.
  12. Toss charred kale, charred onion, pumpkin seeds, parmesan, and cooked farro in a large serving bowl.
  13. To prepare dressing, whisk olive oil, lemon juice, minced garlic, and salt and pepper together in a bowl.
  14. Drizzle salad dressing over mixed salad.
  15. Top with salmon and serve with lemon wedges if desired.