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Meal Prep Baked Lemon Herb Salmon & Farro Bowl

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Total Time 35 minutes
Servings: 1 person
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 salmon fillet about 170g / 6 oz, fresh or thawed from frozen
  • 1/2 cup dry farro rinsed
  • 1.5 cups water or low-sodium vegetable broth for farro
  • 8 –10 asparagus spears trimmed
  • 1 tbsp olive oil divided
  • Juice of half a lemon plus a few thin lemon slices
  • 1 garlic clove minced
  • 1/2 tsp dried dill or 1 tsp fresh, chopped
  • Salt and pepper to taste
  • Optional: a small handful of crumbled feta or a drizzle of tzatziki to serve

Method
 

  1. Cook the farro: combine rinsed farro with water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 25–30 minutes until tender but still chewy. Drain any excess liquid, fluff, and allow to cool.
  2. While the farro cooks, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Pat the salmon dry and place it on one side of the baking sheet. Drizzle with half the olive oil, the minced garlic, dried dill, salt, and pepper. Top with a few lemon slices.
  4. Toss the asparagus spears with the remaining olive oil, salt, and pepper, and arrange on the other side of the baking sheet.
  5. Bake for 12–15 minutes, until the salmon flakes easily with a fork and the asparagus is tender with slightly crisp tips. Thicker salmon fillets may need an extra 2–3 minutes.
  6. Remove from the oven and squeeze fresh lemon juice over the salmon.
  7. Allow everything to cool completely before flaking the salmon into large pieces and combining with the cooled farro and asparagus in a meal prep container.
  8. To serve: reheat gently or enjoy cold, topped with feta or tzatziki if using.

Notes

Frozen salmon fillets remain dramatically cheaper than fresh and work identically once cooked — always check the freezer aisle first. Farro has a higher upfront cost than rice but its protein content and texture longevity make it genuinely worth it specifically for multi-day meal prep, where lesser grains tend to break down. Buying asparagus in season, typically spring, gets you the best price; outside of that window, frozen asparagus or a swap to green beans keeps the cost down without sacrificing the dish.