Nutritionist's Pick: Salmon Harvest Bowls with Farro
and Kale, Gala Apple and Toasted AlmondsCalories
:
730 kcalProtein
:
39g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
Allergens:
- Salmon
- Almonds
- Wheat
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Crustaceans
- Wheat
- Fish
This nourishing harvest bowl combines protein-rich salmon with fibre-packed farro and nutrient-dense kale. Crisp apple and toasted almonds lend freshness and texture to this nutritionist's pick, making it a balanced dish you won't want to miss. Ingredients: Salmon fillet • Carrots • Gala apple • Farro (wheat) • Lemon • Kale • Almonds • Mint
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Gala Apple
56 g
Kale, chopped
1 unit(s)
Carrot
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
½ cup
Farro
(Contains: Wheat May be present: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
1 unit(s)
Lemon
7 g
Mint
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Calories730 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate68 g
Sugar15 g
Dietary Fiber12 g
Protein39 g
Cholesterol80 mg
Sodium135 mg
Potassium1400 mg
Calcium200 mg
Iron4.5 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
1
- 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-low.
- Cook uncovered for 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
2
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut apple into 1/4-inch pieces.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
3
- To a medium bowl, add kale, half the lemon zest, lemon juice and 1 tbsp (2 tbsp) olive oil, then massage dressing into kale. Set aside.
4
- Pat salmon dry with paper towels. Rub with remaining lemon zest. Season with salt and pepper, if you like.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
5
- Meanwhile, heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
- Reheat the pan over medium-high, then add 1/2 tbsp (1 tbsp) olive oil, carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, until soft. Season with salt and pepper, if you like.
6
- To the bowl with kale, add apples and carrots. Stir to combine. Season with salt and pepper, if you like.
- Divide farro between bowls.
- Top with salad and salmon.
- Sprinkle almonds and mint over top.
- Squeeze a lemon wedge over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the balanced mix of flavors, with lemon zest, mint, and almonds complementing the salmon nicely.
- Ease of prep: Several noted missing oven temperature instructions for the salmon, causing confusion during preparation.
- Suggestions: Consider adding a light vinaigrette or sauce to enhance flavors and combat dryness some experienced.
- Portions: Some found the farro portion a bit small; others felt the meal was satisfying and well-balanced.
- Texture: Reviewers appreciated the varied textures from crisp apple, crunchy almonds, and tender salmon.
