Salmon Farro Bowl with Lemon-Parmesan Broth

Name: Salmon Farro Bowl with Lemon-Parmesan Broth
Cuisine: World Cuisine
Ingredients: SALMON; 4 salmon fillets (560–680 g total); 15 ml olive oil; 2 minced garlic cloves; 15 ml lemon juice; 1/2 tsp iodized salt; 1/2 tsp pepper; 1/2 tsp smoked paprika; FARRO; 200 g dry farro; 720 ml low-sodium chicken stock; 1/3 tsp iodized salt; BOWL; 4 eggs; 340 g broccoli; 150 g shelled edamame; 90 g spinach; 1 avocado; 20 ml olive oil; 1/3 tsp iodized salt + pinch for spinach; LEMON-PARMESAN BROTH; 30 g butter, divided; 240 ml low-sodium chicken stock; 1 minced shallot; 60 ml dry white wine; 1 tsp Dijon; 30 g grated Parmesan; black pepper; Crispy fried shallots; parsley

7 steps

Roasted salmon and broccoli served over tender farro with spinach, edamame, avocado, and eggs, finished with a lemon-Parmesan broth, herbs, crispy shallots, and lemon.

Updated at: Tue, 13 Oct 2026 00:31:46 GMT

Nutrition balance score

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Instructions

Step 1

Simmer farro in stock with salt until tender, 20–30 min; drain.

Step 2

Roast broccoli with 15 ml oil and salt at 220°C/425°F for 18–22 min.

Step 3

Coat salmon with its listed seasonings; roast during broccoli’s last 10–14 min, until cooked through.

Step 4

Lower cold eggs into boiling water for 7 min; ice-bath, peel and halve. Cook edamame per package.

Step 5

Wilt spinach in 5 ml oil with a pinch of salt, 1–2 min.

Step 6

Broth: Soften shallot in 15 g butter, 2–3 min. Add garlic, 30 sec. Add wine; reduce by half. Add stock + Dijon; simmer 5–7 min. Lower heat, stir in Parmesan. Off heat, whisk in remaining 15 g butter, lemon + pepper.

Step 7

Spoon broth into bowls. Add farro, spinach, broccoli, edamame, avocado, salmon and eggs. Finish with more broth, crispy shallots, parsley + lemon.