Salmon farro bowls with spinach and green goddess dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Salmon farro bowls with spinach and green goddess dressing

Soy-Free, Dairy-Free

2 Servings, 880 Calories/Serving

15–30 Minutes

With the farro, apricots, celery, and green goddess all prepped for you, whipping up these full-flavored, nutritious bowls is a breeze.

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Ingredients

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your tray:
  • Farro
  • Organic celery
  • Dried apricots
  • Organic onion
  • Extra virgin olive oil
  • Kosher salt and black pepper
  • In your bag:
  • Organic baby spinach
  • Sun Basket Dijon-caper dressing (EVOO - Dijon mustard - cornichons - capers - dried dill)
  • Sun Basket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)

Nutrition per serving

Calories: 880, Protein: 50g (100% DV), Fiber: 11g (44% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 5g (25% DV), Cholesterol: 175mg (58% DV), Sodium: 1120mg (47% DV), Carbohydrates: 70g (23% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

1

Heat the tray of farro

Choose your heating method (for microwave option, heat just before serving)
Our favorite method for this dish is the microwave.
  • Conventional oven | 25–30 minutes
Heat the oven to 425°F.
Remove the plastic from the tray. Sprinkle the farro mixture with 2 tablespoons water. Cover the tray with foil and bake for 15 minutes. Stir, re-cover, and bake 10 to 15 minutes more, until heated through.

  • Microwave oven | 5–6 minutes
Remove the plastic from the tray. Sprinkle the farro mixture with 2 tablespoons water. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave 2 to 3 minutes more, until heated through.

Transfer the farro to a large bowl and toss with the spinach and Dijon-caper dressing. Season to taste with salt and pepper. While the farro is heating, cook your protein.

2

Cook your protein

  • Pat your protein dry with a paper towel (if using shrimp or scallops, rinse and drain, then pat dry; if using tofu, cut into ½-inch cubes). Season the protein with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein.

Fish: Cook the fish (skin side down for the skin-on salmon) until lightly browned (and the salmon skin is crisp), 1 to 2 minutes for pre-cooked salmon and 4 to 5 minutes for all other fish. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for pre-cooked salmon and 2 to 4 minutes for all other fish. Transfer to a cutting board to cool slightly. Using a fork or knife, flake or cut into 2-inch pieces.

Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.

Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm, cooked, and hot throughout, 1 minute for pre-grilled chicken and 5 to 8 minutes for all other chicken. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.

Steaks: Cook the steaks, turning frequently, until they are well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.

Tofu: Cook the tofu, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.

Serve

Transfer the farro and spinach to individual bowls and add your protein. Spoon the green goddess dressing on top and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.