Nutritionist's Pick: Salmon Harvest Bowls with Farro
and Kale, Gala Apple and Toasted Almonds- 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
Ingredients
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: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
½ cup
Farro
(Contains: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish, May contain traces of allergens, Wheat)
1 unit(s)
Lemon
7 g
Mint
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
- 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.
- 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.
- 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.
- 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.**
- 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.
- 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.
