Lemon Dill Salmon Grain Bowls
Flaky baked salmon with lemon-dill seasoning over a bed of farro and roasted asparagus. A heart-healthy omega-3-rich lunch that tastes as good reheated.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Not recommended for freezing — salmon texture changes after freezing and reheating.
- Batching: Salmon reheats best at low power — microwave at 50% for 90 seconds to avoid drying it out.
- Reheat: Microwave at 50% power for 90 seconds to 2 minutes. Alternatively, enjoy the salmon cold over the grain bowl.
EXECUTION STEPS
HIGH HEAT SEAR
Cook farro according to package directions (about 25 minutes). Drain and set aside.
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
THE MACRO PREP
Place salmon fillets on one side of the sheet pan. Mix 1 tablespoon olive oil, lemon zest, half the lemon juice, Dijon mustard, garlic, half the dill, salt, and pepper. Brush over salmon.
THE MACRO PREP
Toss asparagus with remaining olive oil and spread on the other side of the sheet pan.
STEP 5
Bake for 15–18 minutes until salmon flakes easily with a fork and asparagus is tender.
STEP 6
Divide farro, salmon, and asparagus among 4 containers. Top with remaining dill and a squeeze of lemon.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 4 salmon fillets (5 oz each)
- 1 1/2 cups farro (or brown rice for gluten-free)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh dill, chopped
- 1 large lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper