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Chipotle Salmon and Farro Bowls

Chipotle Salmon and Farro Bowls

with Yogurt Sauce and Fresh Pico de Gallo
0.0(0)
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Calories
: 
580 kcal
Protein
: 
39g protein
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Wheat
  • Milk
  • Sesame
  • Triticale
  • Milk
  • Sulphites
  • Soy
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

2 g

Chipotle Powder

(Contains: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard, May contain traces of allergens)

1 unit(s)

Lime

½ cup

Farro

(Contains: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish, May contain traces of allergens, Wheat)

7 g

Cilantro

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Shallot

1 unit(s)

Tomato

Not included in your delivery

1 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

0.13 tsp

Sugar*

Calories580 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate49 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol80 mg
Sodium480 mg
Potassium1150 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep farro
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
  • Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
Prep
2
  • Core, then cut pepper into 1-inch pieces.
  • Peel then cut shallot into 1/4-inch pieces.
  • Cut tomato into 1/4-inch pieces.
  • Rough chop cilantro.
  • Zest then juice lime. 
Prep and cook salmon
3
  • Pat salmon dry with paper towels. Season with salt and pepper.
  • To a small bowl, add 1/2 tbsp (1 tbsp) olive oil and half the chipotle powder (use all for 4 servings). Season with salt and pepper. Stir to combine.
  • To a parchment-lined baking sheet, add salmon. Spoon sauce over top of salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
Cook veggies
4
  • Meanwhile, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) olive oil and peppers. Season with salt and pepper.
  • Cook for 3-4 min, stirring occasionally, until tender-crisp.
Make yogurt sauce and pico de gallo
5
  • To a small bowl, add yogurt, half the lime juice and half the cilantro. Season with salt and pepper. Stir to combine.
  • To a medium bowl, add shallots, tomatoes, remaining cilantro, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.
Finish and serve
6
  • To farro, add lime zest and peppers. Season with salt. Stir to combine.
  • Divide farro and salmon between bowls.
  • Top with pico de gallo.
  • Drizzle yogurt sauce over top.

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