Tropical Salmon with Zesty Farro & Ginger-Lime Relish

Ingredients

• 2 pieces Salmon fillets (skin-on or skinless)
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Dried oregano
• 0.125 tsp Black pepper
• 1 pinch Cayenne pepper
• 1 tbsp Olive oil
• 0.5 cup Pearled farro
• 1 cup Low-sodium vegetable broth or water
• 1 tbsp Fresh chives, minced
• 1 cup Baby spinach
• 0.5 whole Lemon
• 0.5 cup Mango, diced
• 0.25 cup Pineapple, diced
• 0.25 cup Red bell pepper, finely diced
• 2 tbsp Red onion, finely diced
• 1 tbsp Fresh ginger, grated
• 1 tbsp Fresh lime juice
• 2 tbsp Fresh cilantro, chopped
• 1 tsp Jalapeño, finely minced

Instructions

1. Rinse farro under cold water. In a small saucepan, combine the rinsed farro and low-sodium vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (or according to package directions for pearled farro), until tender and the liquid is absorbed.
2. While the farro cooks, prepare the Ginger-Lime Relish. In a small bowl, combine the diced mango, pineapple, red bell pepper, red onion, grated ginger, fresh lime juice, chopped cilantro, and optional minced jalapeño. Stir gently to combine all ingredients and set aside.
3. Pat the salmon fillets dry thoroughly with a paper towel. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and cayenne (if using). Sprinkle this spice blend evenly over both sides of the salmon fillets, pressing gently to adhere.
4. Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering and hot, carefully place the seasoned salmon fillets skin-side down (if skin-on). Cook for 4-6 minutes per side, depending on the thickness of the fillet, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
5. Once the farro is cooked, remove it from the heat. Stir in the minced chives, baby spinach, and the zest from half a lemon. The residual heat from the farro will gently wilt the spinach. Squeeze in a little fresh lemon juice to brighten the flavor.
6. To assemble, divide the lemon-herb farro pilaf evenly between two plates. Top each serving of farro with a cooked salmon fillet. Spoon a generous amount of the tropical Ginger-Lime Relish over and around the salmon. Serve immediately, with an extra lime wedge for garnish if desired.

Nutrition (per serving)