Nutritionist's Pick: Salmon and Confetti Vegetable Farro Bowls
with Cilantro-Lime Drizzle
Featuring flaky salmon and hearty, chewy farro, this nutritionist’s pick is bursting with colour and freshness. Completing the meal is a cheerful mix of peppers, carrots and corn, and a bright cilantro-lime drizzle ties it all together.
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Salmon fillets • Sweet bell pepper • Red onion • Thaw-friendly corn (corn, modified vinegar) • Farro (wheat) • Lime • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Black Beans
113 g
Corn Kernels
1 unit(s)
Lime
7 g
Cilantro
Not included in your delivery
3 tsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium.
- Cook uncovered for 20-25 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Meanwhile, drain and rinse black beans.
- Zest, then juice half the lime (use whole lime for 4 servings).
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then finely chop onion.
- Roughly chop cilantro.
- In a small bowl, combine lime juice, half the cilantro, a quarter of the onions, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oilve oil. Season with salt and pepper, if you like.
- Pat salmon dry with paper towels. Season with salt and pepper, if you like.
- To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) olive oil over top. Broil in the middle of the oven for 7-9 min, until cooked through.**
- When farro is done, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) olive oil, peppers, corn and remaining onions. (NOTE: Don't crowd the pan. For 4 servings, cook in 2 batches with 1 tsp olive oil per batch). Season with salt and pepper, if you like. Cook for 3-4 min, stirring often, until tender-crisp.
- Add black beans. Cook for 2-3 min, stirring often, until warmed through.
- To the pan of veggies, add farro, lime zest and remaining cilantro. Season with salt and pepper, if you like. Stir to combine.
- Divide farro between bowls.
- Top with salmon.
- Spoon cilantro-lime dressing over salmon.
