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Citrus-Roasted Salmon Salad
with farro / honey-shallot vinaigrette

Active: 30 Total: 30

A bright, fresh salad can be a welcome pick-me-up on a winter day. We've topped this one with seasonal flavors of apple, fennel, and citrus, but kept it hearty with farro and roasted salmon. We featured a similar salad in 2022.



Honey-Shallot Vinaigrette:
  • Shallots - 1/2 clove , diced
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
Citrus-Roasted Salmon:
  • Garlic - 2 cloves , chopped
  • Oranges - 1/2 , thinly sliced
  • Salmon - 1 lb
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
Winter Greens Salad:
  • Fennel bulb, small - 1 , cored and thinly sliced (sub celery)
  • Apples, green - 1 , chopped
  • Oranges - 2 , peeled and segmented
  • Avocados - 1 , sliced
  • Baby winter greens - 8 oz (such as chard, kale, and spinach; sub any salad greens)
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)


  1. Cook farro - (Double if making Thursday’s meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Shallots / Garlic / Fennel - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Slowly add olive oil (portion for vinaigrette) while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Apples / Oranges (for salmon and salad) / Avocados - Prep as directed.

  5. Salmon - Season with some salt and pepper.

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  1. Heat the oven’s broiler. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil. Place salmon skin side down on the baking sheet and top each piece with garlic and orange slices (portion for salmon), then drizzle with olive oil (portion for salmon).

  2. Transfer salmon to the oven and broil until it flakes easily with a fork, 5 to 8 minutes depending on thickness.

  3. While salmon cooks, assemble salads by dividing salad greens among serving plates. Drizzle with part of the dressing and top each with fennel, apples, oranges, avocados, and pistachios.

  4. If farro was made ahead, warm it briefly in the microwave (reserve half if doubled).

  5. Top salads with farro and salmon. Drizzle with remaining dressing until salad is dressed to your liking. Enjoy!



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