Salmon with Farro & Beet Salad

In a hurry? I’ve got you — recipe below.

Inspired by Food & Wine — adapted from my notebook with pantry swaps that turned out to be absolute winners.

A Little Note from My Kitchen

This Salmon with Farro & Beet Salad is one of those recipes that sounds more complicated than it is. There are a few components, but they come together easily — and most of the time is simply the beets roasting in the oven.

When we decided we’d only publish five-star recipes, my husband absolutely raved about this one. It earned its place.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Salmon with Farro & Beet Salad

Serves 4

Active time: ~40 minutes

Total time: ~1 hour 40 minutes (mostly hands-off roasting time)

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What You’ll Need

Dill-Horseradish Sauce

• ½ cup full-fat plain Greek yogurt

• 1 tablespoon chopped fresh dill

• 2 teaspoons drained prepared horseradish

• 1 tablespoon apple cider vinegar

• Fine sea salt and black pepper

Farro & Beet Salad

• 1 bunch beets (about 1½ pounds), scrubbed, greens trimmed and reserved

• 5 tablespoons extra-virgin olive oil, divided

• Fine sea salt and black pepper

• 1 cup farro (original recipe called for rye berries — I had farro from my pantry and loved it)

• 2 tablespoons apple cider vinegar

• 1 tablespoon prepared horseradish

Salmon

• Four 6-ounce skin-on wild salmon fillets

• Fine sea salt

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 1 teaspoon fennel seeds (original recipe used caraway — I used fennel from my pantry and loved it)

Let’s Cook

1. Make the Dill Sauce

In a small bowl, stir together:

• ½ cup Greek yogurt

• 1 tablespoon chopped dill

• 2 teaspoons prepared horseradish

• 1 tablespoon apple cider vinegar

• A pinch of fine sea salt and black pepper

Refrigerate until ready to serve.

2. Roast the Beets

Preheat oven to 300°F and line a rimmed baking sheet with parchment. Slice the scrubbed beets (1½ pounds) into ½-inch thick rounds (leave unpeeled).

Toss with:

• 2 tablespoons of the olive oil

• Salt and pepper

Arrange in a single layer and roast for about 1 hour, flipping halfway through, until tender. Chop roasted beets into bite-size pieces and transfer to a large bowl.

3. Cook the Farro

Meanwhile, bring a medium saucepan of salted water to a boil. Add 1 cup farro and cook over moderate heat, stirring occasionally, until tender but pleasantly chewy — about 35–40 minutes. Drain well and add to the bowl with the roasted beets.

While still warm, stir in:

• 2 tablespoons apple cider vinegar

• 1 tablespoon prepared horseradish

• Remaining 3 tablespoons olive oil

• Salt and pepper to taste

Toss to coat evenly.

4. Blanch the Beet Greens

Bring a small saucepan of salted water to a boil. Add the reserved beet greens and blanch for 2 minutes. Drain and cool under cold water. Pat dry, chop, and fold into the rye and beet mixture. Keep salad warm or at room temperature.

5. Cook the Salmon

Pat dry four 6-ounce salmon fillets and season with fine sea salt. Heat 2 tablespoons olive oil in a large cast-iron or nonstick skillet over moderately high heat. Place salmon skin side down and cook for about 4 minutes, until the skin is golden and crisp. Flip and cook for 2 minutes.

Add:

• 2 tablespoons butter

• 1 teaspoon fennel seeds

Tilt the pan and baste the salmon with the fennel butter for about 1 minute more, until just cooked through. (Original recipe used caraway seeds — fennel gave it a slightly sweeter, softer warmth that we loved.)

6. Serve

Spoon warm rye berry and beet salad onto plates.

Top with salmon (skin side up or down — your call).

Serve with a generous spoonful of dill-horseradish sauce and pass the rest at the table.

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Blood-Sugar-Friendly Notes

• Farro are high in fiber and have a lower glycemic impact than many refined grains.

• Pairing them with healthy fats (olive oil, salmon, yogurt) helps slow glucose response.

• You can reduce the grain slightly and increase the beet greens for even more fiber balance.

• Full-fat yogurt in the sauce supports satiety and steadier blood sugar.

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Make-Ahead Tip

The dill sauce and cooked rye berries can be refrigerated separately overnight. Bring to room temperature before serving.

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What’s in Your Plate? (Approximate Per Serving)

• Calories: ~620

• Protein: ~38g

• Fat: ~38g

• Carbs: ~35g

• Fiber: ~8g

A deeply satisfying, nutrient-dense dinner with balanced protein, fiber, and healthy fats.