Grilled Salmon and Farro Salad

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Rich in fiber, protein, and B vitamins, farro is an ancient relative of wheat, with a hearty texture and a delicious nutlike flavor. Look for it in larger supermarkets, Italian markets, and specialty-food shops. Barley or spelt make good substitutes.


  • 1/2 cup(s) farro
  • 1 spray(s) cooking spray
    to coat grill or grill pan
  • 1 pounds fish, salmon fillet
    skin removed
  • 3 teaspoon oil, olive, extra-virgin
  • peppercorns, black
    freshly ground, to taste
  • 1/4 cup(s) parsley, fresh
    finely chopped
  • 3 medium scallion(s) (green onions)
    thinly sliced
  • 1 medium orange(s)
    grated zest (use 1 tablespoon)
  • 1 medium lemon
    juiced (use 2 teaspoons)
  • 1/4 teaspoon salt
  • 4 leaves lettuce, red leaf
    large enough to line plates


  • 1

    Bring a medium saucepan of water to a boil, add farro, and cook until tender, 25 to 30 minutes. Drain (do not rinse) and transfer to a large bowl.

  • 2

    While farro is cooking, lightly coat a grill or grill pan with cooking spray and heat to medium-high. Brush salmon with 1 teaspoon of the oil and season lightly with pepper. Grill salmon until it can be flaked with a fork, 4 to 5 minutes per side.

  • 3

    Transfer to a cutting board; when cool enough to handle, flake with a fork into the bowl with farro. Add parsley, scallions, orange zest, lemon juice, salt, and remaining 2 teaspoons oil to farro and salmon; toss well. Season with pepper to taste.

  • 4

    Divide lettuce among 4 plates, top with farro mixture, and serve warm.

  • Each serving is 1 cup.
Nutritional Information Amount Per Serving
  • Calories350
  • Total Fat17g
  • Saturated Fat3g
  • Sodium220mg
  • Carbohydrates23g
  • Dietary Fiber6g
  • Protein27g
  • Cholesterol-
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