Nutritionist's Pick: Salmon and Confetti Vegetable Farro Bowls
with Cilantro-Lime DrizzleCalories
:
850 kcalProtein
:
52g proteinTotal
:
35 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
Allergens:
- Salmon
- Wheat
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
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.
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)
½ cup
Farro
(Contains: Wheat May be present: 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
Calories850 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate107 g
Sugar11 g
Dietary Fiber19 g
Protein52 g
Cholesterol80 mg
Sodium610 mg
Potassium1600 mg
Calcium175 mg
Iron5.5 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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Small Bowl
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.**
5
- 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.
6
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the dish bland, suggesting it needs more seasoning and sauce for a flavor boost.
- Ease of prep: Reviewers noted it was simple to prepare, with some enjoying their first experience cooking with farro.
- Suggestions: Consider cooking farro in bouillon instead of water and adding extra spices to enhance overall flavor.
- Portions: Some felt there was too much farro and vegetables compared to the amount of salmon provided.
- Texture: The farro mix was described as dry by several customers; adding more dressing could improve this.
