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Author Notes: Slow Roasted Sockeye Salmon with Summer Farro Salad with tomato and crumbled feta —Sarah | Wisconsin from Scratch
Slow Roasted Sockeye Salmon
- 1 pound sockeye salmon filet
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Lemon wedges and fresh snipped chives for serving
Summer Farro Salad
- 2 cups cooked farro
- 2 cups chopped tomatoes
- 1 medium cucumber, chopped
- 3 ounces feta cheese, crumbled
- 1/2 cup (loose packed) of basil, mint, parsley, or a mix, roughly chopped
- 1/4 cup thinly sliced red onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
- Preheat oven to 275 degrees.
- Spread ½ Tbsp olive oil on the bottom of a baking sheet, then top with the salmon, skin side down. Spread the remaining ½ Tbsp olive oil evenly over the top of the fish, and sprinkle evenly with the salt.
- Place fish in oven, and bake at 275, until fish is cooked through and flakes apart easily, about 20-25 minutes (although this timing may vary depending on the thickness of your filet).
- Remove fish from pan, break into serving-sized pieces (I find it’s hard to cut cleanly after slow roasting), and transfer to a serving plate. Squeeze the juice from a few lemon wedges over the fish and top with fresh chives before serving.
- Combine all ingredients of the salad in a large bowl, and mix well. Season to taste with salt and pepper as needed.