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Salmon with Grilled Veggies and Farro in an Avocado-Basil Aioli


4 Servings

The optimal salmon for this dish is wild caught Alaskan King Salmon. But, its quite pricey and not always easy to source. Next best is wild caught Atlantic Salmon. Try not to over grill it- its easy to do (I know from experience). Just pink in the middle is perfect coming off the grill as it will continue to cook a bit.


Ingredients for Salmon:

Salmon Filets- 4 Sockeye or Wild Caught Pacific King Filets (3-4 oz. each)

Fresh Asparagus – 1 bunch – woody ends trimmed off

Zucchinis –  2 medium sized cut into 3” batons

Kalamata Olives (in olive oil) – ¾ cup (sliced in half)

Cherry Tomatoes  – 1 pint halved

Farro –  1 cup cooked to al dente

Ingredients for Dressing:

Mayo –  ¼ cup (e.g.Kensington’s or Follow Your Heart’s Veganaise)

Avocado –  ½ medium sized

Basil – 4-5 large leaves – rinsed 

Garlic5 cloves, peeled & left whole

Lemon – 1 T fresh juice

Anchovy Paste½ t

Kosher Salt and Pepper

Please buy organic whenever possible!


Prep the dressing first:

To mellow out the garlic, you’ll want to bring a small saucepan of water to a boil.

Drop in the five garlic cloves and turn heat down to a simmer. 

Simmer for two minutes – remove from heat, drain the water, and cover cloves in cold water for a bit to cool down. 

Drain again, set cloves aside. 

Using either a blender or a container large enough for an immersion blender, combine the blanched garlic and remaining ingredients and blend to a smooth, creamy consistency. 

Pop in the fridge.

For the salmon and grilled veggies:  

Pre-heat grill to about 350.

Prep each filet with a pinch of kosher salt and pepper, a squeeze of lemon juice and a slight drizzle of olive oil. 

Lightly brush each piece of asparagus and zucchini with olive oil. 

Grill the salmon filets (skin side down) on one side of the grill and the veggies on the other side. 

Salmon filets should take aprox. 9-13 minutes to cook (do not flip). 

Salmon is done when internal temp reaches 140 degrees. 

Grill veggies until just done – do not overcook. 

Cut grilled asparagus into 3” segments. 

To plate or assemble:

Toss a healthy quarter cup cooked Farro, 4-5 kalamata olive halves, 5-6 cherry tomato halves, 5-6 asparagus and zucchini pieces with about 1 ½ T of the dressing. 

Pile up on a plate and place a filet of grilled salmon over the mixture, garnish with fresh basil, take a picture, congratulate yourself and dig in!!

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