Salmon fillets get a flavour punch with a coating of jerk spices in this balanced bowl. A healthy dose of veggies sweetened with pineapple gets a pick-me-up from lime scented farro. The flavours will take you back to the islands.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Coleslaw Cabbage Mix
Jerk Spice Blend
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add farro and 3 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, drain and set aside.
While the farro cooks, cut pineapple into 1/2-inch pieces. Zest, then juice lime. Thinly slice green onion. Pat salmon dry with paper towels. Season with salt and pepper. Drizzle 1 tbsp oil (dbl for 4 ppl) over salmon and sprinkle with Jerk Seasoning. Rub oil and seasoning all over salmon.
Heat a large non-stick pan over medium-high heat. When hot, add salmon. Cook, until golden, flipping halfway through, 2-3 min. Transfer salmon to a parchment-lined baking sheet. Bake in the middle of the oven until salmon is cooked through, 6-8 min.**
While the salmon bakes, whisk together 1 1/2 tbsp lime juice, 2 1/2 tbsp oil (dbl both for 4 ppl) and half the lime zest in a large bowl. Season with salt and pepper. Add pineapple, coleslaw and half the green onions. Toss to combine.
Add 1 tbsp butter (dbl for 4 ppl) and remaining lime zest to the farro. Stir until butter has melted. Season with salt.
Break salmon into large flakes with two forks. Divide farro between bowls. Add coleslaw and salmon alongside. Sprinkle with remaining green onions.