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Salmon and Asparagus Farro Salad

2 cans (170g ea) Gold Seal Skinless, Boneless Sockeye Salmon, drained
1 cup (250ml)
Asparagus, trimmed and cut into 1 inch lengths
1 cup (250ml)
Snow peas, strings removed
3 tbsp (65ml)
Extra virgin olive oil
2 tbsp (30ml) 
Lemon juice
2 tbsp (30ml) 
Onion, finely chopped
1-225g pkg.
Farro (cook according to the instructions on the package and cool)
1 cup (250ml)
Cherry tomatoes, halved
 3 tbsp (45ml) Chopped fresh basil
  Salt and pepper to taste                     
  • Directions   

    1. Whisk oil, lemon juice and onion together in a large bowl.
    2. Add cooled farro, tomatoes, basil, vegetables and salmon to the dressing in the bowl and toss till combined.
    3. Season with salt and pepper to taste and transfer to serving bowl or 6 individual chilled salad plates and serve.

  • YIELD:

    Serves 6



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