June 18, 2019
A healthy salad for the summer
Some days you just need a light summer lunch. This Salmon Farro Salad with Whipped Lemon Ricotta is exactly that.
It’s high in protein, healthy fats, and healthy carbohydrates that will keep you full longer. Definitely a complete meal. Pair it with some fruit and you have a hearty midday meal.
The whipped lemon ricotta adds a special creaminess to the salad that is perfectly matched with the farro. I love spreading the tart ricotta on the farro and mixing in the salmon for a delicious bite!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Salmon Farro Salad with Whipped Lemon Ricotta.
- 1 tablespoon olive oil
- 1 salmon filet
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 cups lettuce ((any type))
- 1/2 cup cooked farro
- 2 tablespoons ricotta
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons balsamic reduction
- 1/4 cup fresh blueberries
- Fresh basil ((optional))
- First, prepare the salmon. Heat olive oil in a large skillet over medium heat. Sprinkle salt, pepper, and paprika on salmon. Add salmon to skillet, and sautée until golden brown and the outside is crispy. Sautée until fully cooked, about 2 minutes per side. Allow to cool slightly, and then remove skin and shred to pieces with a fork.
- In a small bowl, whip ricotta, lemon juice, and lemon zest.
- Add your favorite lettuce to a bowl, and top with shredded salmon, farro, blueberries, and balsamic reduction. Add dollops of the whipped ricotta to the top. Enjoy with fresh basil!
