What's For Dinner: Salmon and Farro Salad

May, isn't it? The world outside seems to hum with an almost insistent energy, buds bursting, days stretching, and schedules filling up before we can even decide if we've properly said goodbye to April’s gentle showers. For some of us, that vibrant energy is invigorating; for others (and I count myself amongst them), it can feel a bit like trying to hold a thoughtful conversation in a bustling café. Sometimes, what we truly long for isn't more doing, but a moment of just... being. A warm breath in a busy day, a peaceful anchor in the midst of life's currents.

That's often where the kitchen comes in for me. Not as a place of grand culinary adventures every night, but as a sanctuary where simple ingredients, thoughtfully prepared, can offer both sustenance and a moment of still reflection. This Salmon and Farro Salad has become a particular favorite for just such occasions. It’s balanced, satisfying, and feels like a genuine gift to myself and anyone gathered around the table. There’s a gentle grace in assembling something wholesome, a tangible act of care that speaks louder than words.

Ingredients

• 2 (6 oz) salmon fillets, skin on or off
• 1 tablespoon olive oil, plus more for dressing
• Salt and freshly ground black pepper, to taste
• 1 cup farro, rinsed
• 3 cups vegetable or chicken broth (or water)
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 1-2 tablespoons red wine vinegar (optional, for extra tang)
• A pinch of red pepper flakes (optional, for a little warmth)

Instructions

1. **Prepare the Farro:** In a medium saucepan, combine the rinsed farro with the broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and has absorbed most of the liquid. Drain any excess liquid if necessary. Fluff with a fork and set aside to cool slightly.
2. **Cook the Salmon:** While the farro is cooking, pat the salmon fillets dry with a paper towel. Season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Place the salmon skin-side down (if applicable) and cook for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through to your liking and flakes easily with a fork. Remove from skillet and let rest for a few minutes before flaking into large pieces.
3. **Assemble the Salad Base:** In a large bowl, combine the cooled farro, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped dill.
4. **Dress the Salad:** In a small bowl, whisk together 2-3 tablespoons of olive oil, the lemon juice, and red wine vinegar (if using). Season the dressing with salt, pepper, and red pepper flakes (if desired). Pour the dressing over the farro and vegetable mixture. Toss gently to coat everything evenly.
5. **Combine and Serve:** Add the flaked salmon to the salad. Gently fold it in, being careful not to break up the salmon too much. Serve immediately, or let it sit for a little while for the flavors to meld. This salad is also rather lovely at room temperature.

There’s something truly grounding about preparing a meal like this – the rhythmic chop of vegetables, the fragrant steam from the farro, the sizzle of the salmon. It’s less about a performance and more about a heartfelt offering, a way to nourish not just the body, but also the spirit. In a world that often demands so much, these moments of simple creation and shared sustenance are profound blessings.

As the days grow longer and the world outside calls us to be present, I hope you find your own moments of calm and gratitude, whether it’s around a bowl of this salad or in another cherished ritual. What simple acts of kindness or connection are bringing you peace this May?

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Photo by Max Griss (@grissphoto)

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