Here’s a healthy, flavorful, and easy weeknight dinner that’s sure to become a favorite — Curried Salmon Farro Bowls. This recipe pairs nutty, harissa-spiced farro with juicy, curry-seasoned salmon and a bright arugula salad for a balanced bowl that’s satisfying any night of the week.
Farro is a grain worth exploring if you haven’t already. It has a pleasant chewy texture and a toasty, slightly nutty flavor that holds up well to spices and vinaigrettes. Nutritionally, farro is a good source of protein and fiber, and it provides minerals such as magnesium and zinc along with B vitamins. Note that farro is a wheat product and is not gluten-free.
In these bowls, semi-pearled farro is cooked with aromatics and a touch of harissa paste for warmth and depth. The salmon is simply seasoned with a blend of curry powder, smoked paprika, and cumin before baking, which creates a fragrant, slightly smoky topping for the grain. A quick arugula salad tossed with a honey-champagne vinegar dressing adds peppery brightness and a fresh contrast to the richer components.
This dish is weeknight-friendly: most of the cooking happens in one skillet and in the oven, and the components can be prepared simultaneously. It also adapts easily — swap chicken broth for vegetable broth to make the farro vegetarian, or replace golden raisins with dried cranberries or chopped apricots if you prefer.
If you enjoy this bowl-style recipe, you might also like similar salmon or grain bowl ideas, like broiled salmon over beans and greens, a salmon Niçoise-inspired bowl, or a harissa harvest bowl as a vegetarian option.
Curried Salmon Farro Bowls
Ingredients
For the Farro:
- 2 tbsp avocado oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup semi-pearled farro
- 2 tsp harissa paste
- 3 cups low-sodium chicken or vegetable broth
- ¼ cup golden raisins
For the Salmon:
- 4 salmon fillets (6–8 ounces each)
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp curry powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
Simple Salad:
- 3 cups baby arugula
- 1 cup halved cherry tomatoes
- 1 tbsp avocado oil
- 1 tbsp champagne vinegar (or white wine vinegar)
- 1 tsp honey
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the farro: In a skillet with tall sides, heat the avocado oil over medium heat. Add the diced onion, minced garlic, salt, and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 3–4 minutes.
- Add the farro and continue to cook, stirring, for about 3 minutes to lightly toast the grains and release their aroma.
- Stir in the harissa paste so it evenly coats the farro. Pour in the broth and bring to a boil. Once boiling, lower the heat to a vigorous simmer and cook until the farro is tender but still slightly chewy, about 15–20 minutes. When done, stir in the golden raisins and remove from heat.
- Meanwhile, prepare the salmon: Place the salmon fillets on the prepared baking sheet. In a small bowl, mix the kosher salt, black pepper, curry powder, smoked paprika, and ground cumin. Sprinkle or rub the spice mixture evenly over each fillet.
- Bake the salmon in the preheated oven until it flakes easily with a fork and is cooked through, about 12–15 minutes depending on thickness.
- Make the salad: In a large bowl, whisk together the avocado oil, champagne vinegar, and honey until combined. Add the arugula and halved cherry tomatoes, then gently toss to coat.
- Assemble the bowls: Divide the cooked farro among four bowls. Top each portion with a handful of the arugula salad and a salmon fillet. Serve with lemon wedges for squeezing over the salmon and enjoy.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Tips, Variations, and Storage
- To make this dish vegetarian, swap the chicken broth for vegetable broth and replace salmon with roasted chickpeas or tofu seasoned with the same spices.
- If you prefer a softer grain, cook the farro a few minutes longer or use fully pearled farro (adjust cooking time and liquid as needed).
- Harissa adds heat and depth; reduce the amount if you want a milder flavor, or replace it with tomato paste plus a pinch of cayenne.
- Leftovers keep well. Store components separately in airtight containers for up to 3 days. Reheat gently on the stovetop or in the microwave, and add a squeeze of fresh lemon before serving to brighten flavors.
- Swap golden raisins with dried cranberries, chopped apricots, or toasted nuts for different textures and flavors.
Enjoyed this recipe? Try variations with different grains, proteins, or dressings to make it your own.