Gobble charges ~$12/serving
→
Make it at home: ~$4/serving
- Cuisine American
- Course Main
- Original Gobble
- Prep 5 min
- Cook 15 min
- Serves 2
Ingredients
- 2 wild-caught salmon fillets (6 oz each)
- 1 cup farro
- 2 cups organic vegetable broth
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 2 garlic cloves, minced
- zest and juice of 1 lemon
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- salt and black pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Cook farro in broth per package (about 30 min or use quick-cooking farro for 10 min).
- Mix olive oil, garlic, lemon zest, dill, chives for herb oil.
- Heat skillet medium-high with 1 tbsp herb oil. Sear salmon skin-up 3 min, flip, cook 4 min more. Rest.
- In same pan, sear asparagus 3 min. Add lemon juice, toss. Serve salmon over farro with asparagus. Drizzle remaining herb oil.
Cooked it?
Tap to add it to the count of cooks who made this.
How did this recipe work for you?
What went wrong? (skip)
Thanks — your feedback helps us improve this recipe.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.