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Mediterranean Salmon Farro Bowls

Mediterranean Salmon Farro Bowls

This is a grain bowl, perfect for lunch on the go, or paired with a crusty bread and a glass of wine for a simple dinner.
Course Main Course
Cuisine Mediterranean
Keyword salmon farro bowl
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author With Two Spoons


  • 8 oz farro
  • 2 cups chicken stock
  • 1 pound salmon filet I buy sustainable, wild caught salmon when available
  • 1 teaspoon salt
  • 1 Tablespoon lemon juice
  • 2 Tablespoons chopped fresh dill
  • 1 pint cherry tomatoes quartered
  • 1 cucumber chopped
  • 1/4 red onion thinly sliced
  • 1/4 cup kalamata olives pitted and quartered
  • Tzatziki sauce


  1. Place chicken stock and farro in a saucepan, stir, and then bring to a boil.
  2. Cover, reduce heat to low (farro should be at a gentle simmer) and then simmer for 25-30 minutes.
  3. Preheat broiler.
  4. Place salmon filet (skin down) on a baking pan covered with foil.
  5. Liberally salt the salmon filet and then sprinkle with lemon juice and 1/2 Tablespoon chopped dill.
  6. Broil on high for 10 minutes or until salmon reaches desired consistency.
  7. Allow to rest for 5 minutes while assembling bowls.
  8. Divide farro amongst 4 bowls.
  9. Arrange tomatoes, cucumbers, red onions, and olives in bowl.
  10. Flake salmon with a fork and then divide amongst the 4 bowls.
  11. Top with tzatziki sauce and chopped dill.