Mom to Mom
Today on Mom to Mom, we’ve got a great healthy weeknight recipe for you.
Add your farro, water, and veggie stock to a pot over medium heat and boil for about 20 minutes. Once the farro is cooked set it aside.
Toast the nuts over medium heat in a dry skillet for three to four minutes keeping a really close eye on them not to burn. Set aside.
Use that same skillet to add your salmon which has been seasoned with Celtic salt and cook for about four to five minutes per side until your desired doneness.
In the meantime you’re going to want to grate your carrot into a large bowl, add your cranberries. Then you slice the white part of a green onion saving the greens for garnish and then add in the nuts. Add spinach that you’re roughly chopped and set aside. Whisk together the lemon zest and lemon juice, two tablespoons of olive oil, Celtic salt and red pepper and add the cooked farro in with the spinach in the bowl.
Cover with the dressing and toss everything really well. Taste and adjust your seasonings. To plate it up, put the salad on first, top with salmon, garnish with your green onion. Finish with some olive oil and serve.