For a hearty, summer salad that’s bursting with fresh, seasonal finds from your local farmers’ market, this healthy dish is about to be your go-to dinner. Topped with an simple grilled fillet of salmon and tossed in a light, citrus vinaigrette, this salad allows the fresh flavors of the produce to shine through. Substitute or add different produce items based on what’s in season and what you like. If you don’t have a grill, a grill pan can be easily substituted.
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (6-oz.) salmon fillets
2 cups arugula
1 cup cooked farro
1 cup chopped watermelon
1 medium peach, chopped
1/2 cup chopped tomatoes (heirloom or beefsteak)
1/4 cup crumbled feta cheese
How to Make It
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
Brush the flesh side of the salmon fillet with about half of the oil mixture; let stand 10 minutes.
Heat grill to high heat (If using a grill pan, coat pan with baking spray immediately before cooking fish). Cook salmon on both sides, for 4-5 minutes each, or until outside is crispy and darkened.
In a large bowl, combine arugula, farro, watermelon, peaches, tomatoes, and feta. Gently toss with remaining olive oil mixture. Top with salmon and serve immediately.