Mediterranean Salmon & Farro Power Bowls with Zesty Herb Dressing

Ingredients

• 2 each Salmon fillets
• 1 medium Sweet potato
• 1.5 cup Broccoli florets
• 1 medium Red bell pepper
• 1.5 tbsp Extra virgin olive oil
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Dried oregano
• 0.25 tsp Black pepper
• 0.5 cup Farro
• 1.5 cup Water or low-sodium vegetable broth
• 0.25 cup Fresh parsley
• 2 tbsp Fresh dill
• 2 tbsp Lemon juice
• 1.5 tbsp Extra virgin olive oil
• 1 small Garlic clove
• 1 tsp Apple cider vinegar
• 1 tbsp Water
• 1 tbsp Toasted unsalted sunflower seeds

Instructions

1. Cook the Farro: Rinse farro under cold water. In a small saucepan, combine the rinsed farro with 1.5 cups of water or low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until tender and most of the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat Oven & Prep Veggies: While the farro cooks, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the diced sweet potato, broccoli florets, and sliced red bell pepper with 1.5 tablespoons of olive oil, garlic powder, onion powder, dried oregano, and 1/4 teaspoon black pepper. Mix well to coat evenly.
3. Prepare Salmon & Roast: Pat the salmon fillets dry with a paper towel. Drizzle them with any remaining olive oil from the vegetable bowl (or a tiny bit extra if needed) and season lightly with black pepper. Arrange the seasoned vegetables in a single layer on one half of the prepared baking sheet and place the salmon fillets on the other half. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and lightly caramelized. Cooking time may vary based on salmon thickness.
4. Make the Zesty Herb Dressing: While the salmon and vegetables are roasting, combine all dressing ingredients (fresh parsley, fresh dill, lemon juice, 1.5 tablespoons extra virgin olive oil, minced garlic, apple cider vinegar, and 1 tablespoon water) in a small blender or food processor. Blend until smooth and creamy, adding more water a teaspoon at a time if a thinner consistency is desired. Taste and adjust seasoning with more black pepper or lemon juice if needed.
5. Assemble & Serve: Divide the cooked farro evenly between two serving bowls. Top each bowl with the roasted vegetables and a salmon fillet. Drizzle generously with the Zesty Herb Dressing. If desired, garnish with toasted unsalted sunflower seeds for an extra crunch and healthy fats. Serve immediately.

Nutrition (per serving)