Seared Salmon Grain Bowl with Roasted Vegetables & Preserved Lemon Yogurt Sauce

Seared Salmon Grain Bowl

with Roasted Vegetables & Preserved Lemon Yogurt Sauce

35 MIN
2 Servings
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From the Test Kitchen

In this recipe, rich salmon is coated with warming za’atar before baking. It makes for a flavorful companion for a duo of roasted tomatoes and delicata squash—all served over warm grains of hearty farro. A bright, tangy drizzle of lemon yogurt rounds out this fall meal.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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tips & techniques
Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.  

Prepare & start the squash:
2 Prepare & start the squash:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

Prepare the tomatoes & finish the vegetables:
3 Prepare the tomatoes & finish the vegetables:

While the squash roasts, place the tomatoes in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Carefully add to the sheet pan of partially roasted squash. Roast 21 to 23 minutes, or until the tomatoes begin to burst and the squash is tender when pierced with a fork. Remove from the oven. 

Cook the fish:
4 Cook the fish:

While the vegetables roast, line a separate sheet pan with foil; lightly oil the foil. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Season on both sides with salt, pepper, and half the za’atar. Transfer to the sheet pan, skin side down, and drizzle with olive oil. Roast 15 to 17 minutes, or until the fish is cooked through. Remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise.

Make the yogurt sauce & serve your dish:
5 Make the yogurt sauce & serve your dish:

While the fish roasts, in a bowl, combine the yogurt, lemon purée, and 2 tablespoons of water. Season with salt and pepper. Serve the seasoned farro topped with the sliced fish and finished vegetables. Garnish with the yogurt sauce and a pinch of the remaining za’atar (you will have extra). Enjoy! 

Tips from Home Chefs

Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.  

2 Prepare & start the squash:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

Prepare & start the squash:
Prepare the tomatoes & finish the vegetables:
3 Prepare the tomatoes & finish the vegetables:

While the squash roasts, place the tomatoes in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Carefully add to the sheet pan of partially roasted squash. Roast 21 to 23 minutes, or until the tomatoes begin to burst and the squash is tender when pierced with a fork. Remove from the oven. 

4 Cook the fish:

While the vegetables roast, line a separate sheet pan with foil; lightly oil the foil. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Season on both sides with salt, pepper, and half the za’atar. Transfer to the sheet pan, skin side down, and drizzle with olive oil. Roast 15 to 17 minutes, or until the fish is cooked through. Remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise.

Cook the fish:
Make the yogurt sauce & serve your dish:
5 Make the yogurt sauce & serve your dish:

While the fish roasts, in a bowl, combine the yogurt, lemon purée, and 2 tablespoons of water. Season with salt and pepper. Serve the seasoned farro topped with the sliced fish and finished vegetables. Garnish with the yogurt sauce and a pinch of the remaining za’atar (you will have extra). Enjoy! 

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