Ingredients
1 cup uncooked Farro
2 Tbs extra-virgin olive oil
4 shallots thinly sliced
2 cups cherry tomatoes halved
1 tsp dried thyme
1 medium zucchini
2 garlic cloves minced
Zest of 1 lemon
Juice of 1 lemon
1 can wild salmon or 1 wild salmon burger from costco, cooked
4 cups baby spinach
1/2 cup crumples goat cheese or feta cheese
Directions
1. Cook the farro according to the package directions. 2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots, tomatoes, and thyme. Cook until the shallots start to brown, 5 or 6 minutes. 3. While that’s cooking, grate or spiralize the zucchini and mince the garlic. 4. Add the zucchini, garlic, and lemon zest and juice to the skillet with the tomatoes, and cook for a few minutes, stirring occasionally. 5. Drain the salmon, reserving 1 tablespoon of the liquid from the can. Add the salmon to the skillet, along with the reserved canning liquid. Break the fish apart with a fork. Add the cooked farro and the spinach. Stir everything together to heat through.
6. Taste and adjust the seasonings. Top with goat or feta cheese. Enjoy!
Recipe Notes: For a boost of added flavor, sprinkle the finished dish with freshly ground black pepper and red pepper flakes.
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