Marissa's MediterraneanA vibrant, protein-packed lunch bowl featuring flaky pan-seared salmon, chewy farro, and a zesty herb-tahini drizzle.
Pat the salmon fillets dry with a paper towel and season both sides with a pinch of salt and pepper. Whisk the tahini, lemon juice, minced garlic, and parsley in a small bowl, adding warm water one teaspoon at a time until it reaches a pourable consistency.
Drying the salmon is the secret to getting that perfect crispy skin!
Heat olive oil in a cast iron skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until the skin is golden and crisp. Flip and cook for another 2-3 minutes until opaque throughout.
Don't move the fish once it hits the pan; let that crust form!
Divide the cooked farro between two bowls. Top with diced cucumber, halved cherry tomatoes, and sliced red onion.
You can massage the red onions with a little lemon juice first to mellow their bite.
Place a salmon fillet on top of each bowl and generously drizzle with the herb-tahini dressing. Finish with an extra squeeze of lemon if you're feeling zesty!
This is my favorite way to use up leftover grains. If you don't have farro, quinoa or brown rice work beautifully too. The key is the lemon zest—don't skip it! It cuts through the richness of the salmon perfectly. For a vegan version, swap the salmon for roasted chickpeas.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef