Who says healthy meals can’t also be incredibly delicious? This Miso Salmon & Farro Bowl proves otherwise! Tender, flaky salmon coated in a savory-sweet miso glaze pairs perfectly with nutty farro and vibrant vegetables like crisp cucumbers, creamy avocado, and steamed edamame.

This dish is a wholesome combination of protein, whole grains, and fresh veggies, making it ideal for a nourishing weeknight dinner or a make-ahead meal. And don’t worry—it’s simple enough for even beginner cooks to feel like culinary pros.

If you’re looking for a recipe that’s equally satisfying and visually stunning, this bowl has it all. Let’s dive into how you can whip up this restaurant-worthy dish right at home!

How to Make It

Creating this Miso Salmon & Farro Bowl is easier than it looks, and it’s all about layering textures and flavors.

Step 1: Prepare the Salmon

Start by marinating the salmon. The miso glaze, made with white miso, soy sauce, honey, sesame oil, and grated ginger, infuses the fish with a deep umami flavor. Let it soak for at least 15 minutes to enhance the taste. The salmon gets baked until it’s tender, flaky, and golden—perfect for a bowl meal.

Step 2: Cook the Farro

Farro is the hearty, nutty base of this bowl. Cook it in salted water until it’s tender but still has a slight chew. Rinse it under cold water to stop the cooking process, ensuring it remains light and fluffy for assembly.

Step 3: Prep the Veggies

While the farro and salmon are cooking, focus on the veggies. Steam the edamame for a soft texture, shred the carrots for a slight crunch, and slice the cucumbers for refreshing bites. Don’t forget the avocado—its creaminess balances the flavors beautifully.

Step 4: Assemble the Bowl

This is where the magic happens. Start with a generous scoop of farro as the base, then layer on the salmon, arranging the vegetables around it. Drizzle the leftover miso glaze over the top to tie everything together. Garnish with sesame seeds and fresh herbs for a final burst of flavor and visual appeal.

Pro Tips

Choose your miso wisely: White miso works best here for its mild, slightly sweet flavor. Avoid red miso, as it can overpower the dish.
Cook farro properly: Rinse it before cooking to remove excess starch, and season the water with salt for the best flavor.
Balance the textures: Pair the tender salmon and chewy farro with crunchy cucumbers and creamy avocado for a dynamic bite.
Customize your veggies: Swap in roasted broccoli, snap peas, or whatever you have on hand for a versatile meal.

Storage

Fridge:

Store the cooked salmon, farro, and veggies in separate airtight containers for up to 3 days. This keeps everything fresh and prevents sogginess.

Freezer:

While farro freezes well for up to 1 month, the salmon is best enjoyed fresh. Avoid freezing the veggies for optimal texture.

Reheating Tips:
Reheat the farro and salmon gently in the microwave or on the stovetop to avoid drying them out. Add a splash of water or broth to the farro when reheating for extra moisture.

Tools For This Recipe

Mixing bowls for marinating the salmon and prepping the veggies.
Baking sheet or oven-safe dish to bake the salmon evenly.
Medium saucepan for cooking farro.
Sharp knife and cutting board for chopping veggies.
Serving bowls to assemble your masterpiece!

FAQs

Can I use a different grain instead of farro?
Yes! Quinoa, brown rice, or even barley are great alternatives.

What if I don’t have miso paste?
Try soy sauce with a touch of honey and a squeeze of lemon for a quick substitute.

Is this recipe gluten-free?
Swap farro for a gluten-free grain like quinoa to make it gluten-free.

Can I use frozen salmon?
Absolutely. Just make sure it’s fully thawed and patted dry before marinating.