Mediterranean Salmon Farro Bowl

• 1 pound salmon fillets
• 1 package Alessi farro with butternut squash and kale 
• 1 tablespoon olive oil
• 1 red onion sliced
• 1 cup chopped broccoli florets
• 1/2 cup chopped bell pepper (any color)
• fresh parsley for garnish
• crumbled feta cheese for garnish
• Salt and pepper to taste
•  tzatziki sauce for garnish
• Angelo Caputo Chardonnay (optional for sauteing vegetable)

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1. Cook the Farro:
    
   • Cook Farro to according to recipe on package

i. Takes about 20-24 minutes

2. Cook the Salmon:
    
   • Season salmon fillets with salt and pepper
    
   • Heat olive oil in a large skillet over medium heat
    
   • Pan sear salmon for 2-4 minutes per side
    
   • Transfer to oven safe dish and bake for 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork
 
3. Sauté the Veggies:
    
   • In the same skillet, Add red onion and saute for 5 minutes
    
   • Add broccoli and bell pepper, cook until tender-crisp, about 5-7 minutes.
    
   • Deglaze the pan with a dry white wine (like Angelo Caputo Chardonnay) 
    
   • Season with salt and pepper to taste
 
4. Assemble the Bowls:
   
    
   • Divide farro among bowls.
    
   • Top with sautéed vegetables, salmon, crumbled feta cheese, and a dollop of tzatziki sauce.

Tips & Variations:

• Spice it Up: Add a pinch of red pepper flakes to the vegetables while sautéing.
• Add Crunch: Top with toasted pine nuts or slivered almonds.
• Make it Vegetarian: Replace salmon with grilled halloumi cheese or chickpeas.
• Use different vegetables: Feel free to substitute or add other vegetables you enjoy, such as spinach, zucchini, mushrooms, or carrots.
• Add some brightness: Add a little bit of lemon juice to the veggies while sauteing

Enjoy your delicious and healthy Salmon Farro Bowl!