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How to Make Salmon and Wheat Berry Pesto Salad
Wheat berries are the kernel of the wheat plant with the outer husk removed. They have a nutty flavor and chewy texture and are filled with fiber, protein, and iron. You can make a batch of these ahead of time and store them in your refrigerator for up to a week. If you can’t find wheat berries, either farro, spelt, or brown rice can be substituted in this recipe.
10 min prep time
60 min cook time
2servings
2 1/4 cups of salad mix and vegetables + 3 oz. salmon
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Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil and spray lightly with cooking spray.
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Cook the wheat berries according to their package directions.
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Brush each of the salmon fillets with half a teaspoon of pesto. Place on the prepared sheet pan and place in the oven. Cook until the salmon reaches 145 degrees F, about 15–20 minutes depending on the thickness of the salmon fillet.
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When the wheat berries are cooked, drain them and toss them with 4 1/2 teaspoons of pesto.
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Divide the spinach and arugula between 2 large plates or bowls. Toss in the wheat berries to coat the greens with pesto.
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Place 1 salmon fillet on top of each plate of greens. Add half the green beans and tomatoes and sprinkle each bowl with pine nuts and microgreens.
Nutrition facts
2 Servings
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Serving Size
2 1/4 cups of salad mix and vegetables + 3 oz. salmon
- Amount per serving Calories 350
- % Daily value*
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Total Fat
14g
18%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 430mg 19%
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Total Carbohydrate
35g
13%
- Dietary Fiber 8g 29%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 27g
- Potassium 790mg 17%
Ingredients
wheat berries (or farro)
1/2 cup
salmon
2, 3-oz fillets
prepared pesto
5 1/2 tsp
arugula
2 cup
baby spinach (chopped)
2 cup
cooked green beans
1/2 cup
cherry tomatoes (halved)
1/2 cup
pine nuts (toasted)
1 tbsp
microgreens
1/4 cup
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