Farro is a type of wheat with large, plump grains that remain slightly al dente when cooked. If you can't find it, you can use bulgur instead. Both pair deliciously with the roasted vegetables and salmon, which are cooked on the same sheet pan for an easy, healthy meal. Source: Diabetic Living Magazine, Winter 2019

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Ingredients

Directions

  • Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Combine farro, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, stir, and reduce heat to a simmer. Cook, uncovered, until the farro is tender, 15 to 20 minutes.

  • Meanwhile, combine mushrooms, sweet potato, 1 tablespoon oil, half the garlic, and 1/4 teaspoon each crushed red pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast, stirring once, until almost tender, about 15 minutes.

  • Rub salmon with the remaining garlic and 1/4 teaspoon each salt and crushed red pepper. Nestle the salmon into the vegetables and continue roasting until the sweet potato is tender and the salmon is just cooked through, 6 to 8 minutes more.

  • Whisk the remaining 3 tablespoons oil, vinegar, lemon juice, honey, mustard, and pepper in a large bowl. Add the farro, roasted vegetables, shallot, and sage; toss to combine. Divide among 4 serving plates. Serve topped with the salmon. Garnish with additional fresh sage, if desired.

Nutrition Facts

542 calories; 30.7 g total fat; 62 mg cholesterol; 535 mg sodium. 39.1 g carbohydrates; 30.3 g protein; Full Nutrition