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Restoration Bowl with Lemon-Garlic Salmon and Parmesan Broth
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Restoration Bowl with Lemon-Garlic Salmon and Parmesan Broth

55 minServes 4Nutri-Score B€€€
from @wickdconfections6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon fillets (4 fillets)Fish620 g
  • olive oil (divided between salmon, broccoli and spinach)Pantry40 ml
  • garlic (cloves, minced)Produce4 pieces
  • lemon juice (freshly squeezed, divided)Produce30 ml
  • iodized salt (divided, plus a pinch for the spinach)Spices1.5 g
  • black pepper (freshly ground)Spices1 g
  • smoked paprikaSpices1 g
  • farro (dry)Grains200 g
  • low-sodium chicken stock (divided between farro and broth)Pantry960 ml
  • eggs (cold, boiled 7 min and halved)Dairy4 pieces
  • broccoli (cut into florets)Produce340 g
  • shelled edamame (cooked per package)Produce150 g
  • spinach (wilted)Produce90 g
  • avocado (sliced)Produce1 piece
  • butter (divided)Dairy30 g
  • shallot (minced)Produce1 piece
  • dry white wineBeverages60 ml
  • Dijon mustardPantry5 ml
  • Parmesan (freshly grated, plus more to finish)Dairy30 g
  • crispy fried shallotsPantry20 g
  • parsley (chopped)Produce10 g
  • lemon (cut into wedges)Produce1 piece

per serving

Nutrition

648kcal

Carbs
48 g
Proteins
41 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Saucepan
  • Sauté pan
  • Mixing bowl
  • Colander
  • Grater
  • Whisk

step by step

Method

  1. Cook the farro

    • Simmer the farro in the chicken stock with iodized salt until tender.
    • Drain the farro.
    Step 1

  2. Roast the broccoli

    • Toss the broccoli with olive oil and iodized salt.
    • Roast at 220 °C / 425 °F until browned and tender.
    Step 2

  3. Roast the salmon

    • Coat the salmon fillets with olive oil, minced garlic, lemon juice, iodized salt, black pepper and smoked paprika.
    • Roast during the last 10–14 min of the broccoli, until cooked through (63 °C / 145 °F if pregnant).
    Step 3

  4. Make the jammy eggs and edamame

    • Lower the cold eggs into boiling water and cook for 7 min.
    • Transfer to an ice bath, peel and halve.
    • Cook the edamame according to the package instructions.
    Step 4

  5. Wilt the spinach

    • Wilt the spinach in olive oil with a pinch of iodized salt until soft and silky.
    Step 5

  6. Make the lemon-Parmesan broth

    • Soften the shallot in part of the butter.
    • Add the garlic and cook briefly, then add the white wine and reduce by half.
    • Add the chicken stock and Dijon, simmer, then lower the heat and stir in the Parmesan.
    • Off the heat, whisk in the remaining butter, lemon juice and black pepper.
    Step 6

  7. Assemble the bowls

    • Spoon the broth into the bottom of the bowls.
    • Add the farro, spinach, roasted broccoli, edamame, sliced avocado, salmon and eggs.
    • Finish with more broth, crispy fried shallots, parsley, Parmesan and lemon wedges.
    Step 7
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