Refreshing. Filling. Eating this dish makes me feel like I have my life together and can accomplish everything on my to-do list. Similar to that feeling of eating avocado toast with a cappuccino at a coffee shop during the week. You know that feeling.

Servings: 2 Bowls

Ingredients:
Bowl
1/2 cup uncooked farro, 1 cup cooked
1 tablespoons oil
2 – 8 oz. salmon filets dusted with blackening spice*
2 cups field greens, loosely packed
2 cups shredded red cabbage, loosely packed
1 avocado, sliced and separated
pineapple salsa*
2 lime wedges for serving

Blackening Seasoning
2 tsp paprika
1 tsp oregano
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne powder

Pineapple Salsa
1 cup diced pineapple
1/4 cup diced red onion
1/4 cup chopped cilantro
1 small jalapeño, finely chopped (optional)
Juice and zest of 1 lime
1/4 tsp salt

Directions:

1. Prepare the blackening seasoning by combining all ingredients in a small bowl. Dust the salmon filets with this seasoning on all sides and set aside.
2. Prepare the pineapple salsa by adding all the ingredients in small bowl. Set aside until ready to use.
3. Prepare farro according to the package instructions. Drain and set aside until ready to use.
4. In a nonstick pan over medium heat, heat the oil. Add the dusted salmon and cook for 4 minutes, undisturbed. Flip and cook on the other side for 3 minutes, or until salmon is cooked through.
5. If the farro is not drained completely at this point, add to the nonstick pan that the salmon was cooked in to get out all of the moisture.
6. Divide farro, salmon, field greens, and red cabbage among bowls. Top with avocado, pineapple salsa, and lime wedges.