Description

Craving a wholesome, vibrant meal that’s as delicious as it is healthy? This Salmon Bowl with Farro, Black Beans, and Tahini Dressing is your perfect choice! Featuring tender, spiced salmon, nutty farro, cumin-spiced black beans, crisp Boston lettuce, and a creamy, zesty tahini dressing, this bowl is a delightful blend of savory, fresh, and earthy flavors. Perfect for healthy lunches, dinner bowls, or meal prep, it’s inspired by your love for bold, seafood-forward dishes like One-Pan Roasted Salmon with Potatoes and Romaine and Ginger-Pineapple Shrimp Stir-Fry

Ingredients

Here’s what you need to make Salmon Bowl with Farro, Black Beans, and Tahini Dressing. Each ingredient adds to the savory, creamy, and vibrant magic.

Tahini (2 Tbsp): Creates a creamy, nutty dressing base.
Lemon (Zest and Juice of 1): Adds bright, tangy freshness.
Turmeric (½ tsp, divided): Brings warm, earthy flavor and color.
Garlic Powder (¼ tsp): Enhances savory depth.
Extra-Virgin Olive Oil (6 Tbsp, divided): Adds richness to dressing, beans, and salmon.
Kosher Salt and Black Pepper (to taste): Balances flavors.
Farro (¼ cup): Provides nutty, chewy texture.
Cooked Black Beans (½ cup): Offer hearty, protein-packed flavor.
Cumin (½ tsp): Adds warm, smoky spice to beans.
Salmon (6 oz, preferably one fillet): Provides flaky, rich protein.
Smoked Paprika (1½ tsp): Brings smoky, bold flavor.
Coriander (½ tsp): Adds citrusy, warm notes.
Boston Lettuce Leaves (4): Create a crisp, fresh base.
Avocado (½, thinly sliced): Offers creamy, buttery richness.
Scallions (2, thinly sliced): Provide mild, oniony crunch.
Fresno Chile (¼, thinly sliced): Adds mild heat and color.

Substitutions and Variations

Farro: Swap with quinoa, brown rice, or cauliflower rice for keto (~3–4g net carbs per serving).
Black Beans: Replace with chickpeas, lentils, or omit for stricter keto.
Salmon: Use cod, halibut, or tofu for vegetarian (cook tofu 3–4 minutes per side).
Tahini: Swap with almond butter or Greek yogurt (non-vegan) for a different creamy base.
Boston Lettuce: Use romaine, spinach, or arugula for similar greens.
Keto Adjustment: Replace farro with cauliflower rice, omit beans, and reduce avocado to ¼ (~3–4g net carbs per serving).
Gluten-Free Version: Farro contains gluten; use quinoa or certified gluten-free grains.
Vegan Version: Swap salmon with tofu or roasted mushrooms; ensure tahini is vegan-friendly.
Spicy Version: Add ½ tsp chili powder to the salmon or increase Fresno chile to ½.

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Instructions

Step 1: Make the Tahini Dressing

In a small bowl, whisk 2 Tbsp tahini, zest and juice of 1 lemon, ¼ tsp turmeric, and ¼ tsp garlic powder.
Gradually add 3 Tbsp extra-virgin olive oil, whisking until thick and emulsified.
Season with kosher salt and black pepper to taste. Set aside.

Tip: Whisk slowly while adding oil for a smooth emulsion; adjust with a splash of water if too thick.

Step 2: Cook the Farro

In a small pot, combine ¼ cup farro and 1 cup water; bring to a simmer over medium heat.
Reduce heat to low and simmer until farro is very tender, 20–25 minutes.
Drain any excess water and set aside.

Tip: Rinse farro before cooking to remove bitterness; check tenderness early to avoid overcooking.

Step 3: Prepare the Black Beans

In a small bowl, combine ½ cup cooked black beans, 1 Tbsp extra-virgin olive oil, and ½ tsp cumin.
Stir to coat and set aside.

Tip: Use canned beans (rinsed and drained) for convenience; ensure beans are at room temperature.

Step 4: Cook the Salmon

Season 6 oz salmon with 1½ tsp smoked paprika, ½ tsp coriander, ¼ tsp turmeric, salt, and black pepper.
Heat 2 Tbsp extra-virgin olive oil in a medium nonstick skillet over medium heat.
Add salmon and cook undisturbed until browned on one side and just opaque in the center (135–140°F internally), about 5 minutes.

Tip: Pat salmon dry before seasoning for better browning; flip only if needed for thicker fillets.

Step 5: Assemble and Serve

Place 4 Boston lettuce leaves in the base of a serving bowl.
Top with cooked farro, seasoned black beans, and salmon (flaked or whole).
Garnish with ½ avocado (thinly sliced), 2 scallions (thinly sliced), and ¼ Fresno chile (thinly sliced).
Drizzle with tahini dressing and serve immediately.

Tip: Arrange ingredients for a colorful presentation; drizzle dressing just before serving to keep lettuce crisp.