Citrus‑Marinated Salmon Grain Bowl with Herbed Yogurt, Crispy Farro, Pistachios & Pomegranate

Ingredients

• 2 fillets Salmon fillets, skin‑on (about 6 oz each, wild‑caught if possible)
• 1 large Orange (zest and juice, organic preferred)
• 3 medium Lemons (2 for juice & zest, 1 extra for yogurt dressing)
• 1 teaspoon Sumac (ground, tart citrusy spice)
• 1 teaspoon Za'atar (sesame‑herb blend)
• 2 tablespoons Honey (adds sweetness and caramelization)
• 4 tablespoons Olive oil (divided: 2 Tbsp for marinade, 1 Tbsp for farro, 1 Tbsp for salmon)
• 1 teaspoon Salt (plus extra for seasoning farro and vegetables)
• ½ teaspoon Freshly cracked black pepper (plus extra for finishing)
• 1 cup Farro (whole grain) (rinsed; yields about 2 cups cooked)
• 2 cups Low‑sodium chicken stock (for cooking farro)
• 2 sprigs Fresh thyme sprigs (adds aroma to farro stock)
• 1 leaf Bay leaf (remove before serving)
• 1 cup Plain Greek yogurt (full‑fat) (base for herbed sauce)
• 2 tablespoons Fresh dill (chopped, divided between yogurt and garnish)
• 2 tablespoons Fresh mint (chopped fine for yogurt, whole leaves for garnish)
• 2 tablespoons Fresh parsley (chopped)
• 1 medium Cucumber (thinly sliced with mandolin)
• ¼ cup Unsalted pistachios (shelled) (toasted)
• 1 medium Pomegranate (seeds only, opened fresh)
• 4 oz Feta cheese (crumbled)
• 1 medium Avocado (optional) (sliced for extra creaminess)
• 1 tablespoon Extra olive oil for drizzling (final finish)

Instructions

1. Zest and juice citrus

   Using a microplane, zest the orange and two lemons, then juice the orange and the two lemons. Set zest aside and keep juice in a small bowl.

   Time: PT5M

2. Make the citrus‑herb‑honey marinade

   In a bowl combine the citrus zest, citrus juice, 1 tsp sumac, 1 tsp za'atar, 2 Tbsp honey, 2 Tbsp olive oil, a pinch of salt and freshly cracked black pepper. Whisk until fully emulsified.

   Time: PT3M

3. Marinate the salmon

   Place the two salmon fillets skin‑side down in a shallow container, pour the marinade over them, turning to coat both sides. Cover tightly with plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

4. Preheat oven

   Set the oven to 425°F and allow it to preheat fully.

   Time: PT10M

   Temperature: 425°F

5. Rinse farro

   Place 1 cup farro in a fine mesh strainer and rinse under cold running water until water runs clear.

   Time: PT2M

6. Prepare cooking liquid

   In a saucepan combine 2 cups low‑sodium chicken stock, 2 sprigs thyme, 1 bay leaf and a pinch of salt. Bring to a gentle boil over medium heat.

   Time: PT5M

7. Cook farro

   Add the rinsed farro to the boiling stock, stir once, cover, reduce heat to low and simmer for 12‑13 minutes until al dente. Remove from heat and keep covered for 2 minutes.

   Time: PT13M

8. Prepare herbed yogurt sauce

   In a bowl combine 1 cup Greek yogurt, 2 Tbsp chopped dill, 2 Tbsp chopped mint, 2 Tbsp chopped parsley, zest of the extra lemon, 1 tsp lemon juice, a pinch of salt and pepper. Whisk until smooth.

   Time: PT5M

9. Toast pistachios

   Heat a dry skillet over medium heat, add ¼ cup pistachios and toast, stirring constantly, until golden and fragrant (3‑4 minutes). Transfer to a plate to cool.

   Time: PT4M

10. Open and seed pomegranate

    Score the pomegranate around its equator, gently pry open, and tap the seeds into a large bowl using a wooden spoon. Discard the white pith and membrane.

    Time: PT5M

11. Season cooked farro

    Drain any excess liquid from the farro, discard thyme and bay leaf, return farro to the pot, drizzle 1 Tbsp olive oil and sprinkle a pinch of salt. Stir to coat.

    Time: PT2M

12. Divide farro for two textures

    Scoop half of the farro into a bowl (will stay chewy). Spread the remaining half on a parchment‑lined baking sheet, drizzle with a little olive oil, and toss to coat evenly.

    Time: PT3M

13. Crisp half of the farro

    Place the tray with farro in the 425°F oven and roast for 10‑12 minutes, stirring once halfway through, until grains are golden and crunchy.

    Time: PT12M

    Temperature: 425°F

14. Slice cucumber

    Using a mandolin with the handguard, slice the cucumber into thin rounds. Transfer to a bowl and toss with a pinch of salt.

    Time: PT3M

15. Roast salmon

    Remove salmon from the fridge, wipe off excess zest, place skin‑side down on a parchment‑lined baking sheet, drizzle with a little olive oil. Roast in the 425°F oven for 10‑12 minutes, then switch to broil for 2‑3 minutes until the top is golden. Internal temperature should reach 135°F.

    Time: PT15M

    Temperature: 425°F

16. Rest salmon

    Transfer the salmon to a cutting board and let rest for 5 minutes before removing the skin.

    Time: PT5M

17. Assemble the grain bowl

    In each serving bowl, swirl a generous dollop of herbed yogurt at the base. Add half the chewy farro and half the crispy farro. Top with cucumber slices, toasted pistachios, pomegranate seeds, crumbled feta, avocado slices (if using), whole mint leaves, and a few extra dill and parsley leaves. Place a salmon fillet (skin removed) on top, drizzle with a final squeeze of lemon juice and a drizzle of olive oil, and finish with a pinch of salt and pepper.

    Time: PT10M

Nutrition Facts

Calories

1300

Protein

55 g

Carbohydrates

44 g

Fat

66 g

Fiber

8 g