Salmon With Farro and Snap Peas
Updated March 30, 2026
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 50 min
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt (such as Diamond Crystal)
1 cup farro, rinsed
1 (1-pound) salmon fillet, preferably skin on
Freshly cracked black pepper
1 medium lemon, halved
1 small yellow onion
3 garlic cloves
2 cups (8 ounces) sugar snap peas
¼ cup extra-virgin olive oil
1 ½ teaspoons dried oregano
¼ teaspoon crushed red pepper
4 cups (5 ounces) spinach, trimmed if needed
1 cup packed fresh parsley leaves and tender stems
1 cup packed fresh basil leaves, plus more for serving
½ cup plain Greek yogurt or skyr
Fresh mint leaves, optional
1 ounce feta cheese, optional
Nutritional analysis per serving (4 servings)
45 grams carbs; 73 milligrams cholesterol; 617 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 8 grams saturated fat; 34 grams fat; 10 grams fiber; 884 milligrams sodium; 37 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a very large pot of water to boil and heat the oven to 375 degrees. When the water is boiling, season it liberally with salt and add the farro. Reduce the heat to maintain a low boil and cook for 20 to 22 minutes, until tender. If needed, skim any foam that rises to the surface.
- Step 2
Season both sides of the salmon fillet with salt and pepper. Add it to a baking sheet lined with foil or parchment. Thinly slice half the lemon and layer the slices over the salmon. Roast the salmon for 14 to 17 minutes, until the fillets are light pink and opaque, and flake easily on the edge with a fork (the internal temperature should be 135 degrees).
- Step 3
While the farro and salmon cook, do some mise en place: Slice the peel off the remaining lemon half with a knife and finely chop up the flesh, discarding any seeds. Dice the onion and grate the garlic cloves. Remove the tips from the peas and halve them lengthwise.
- Step 4
Place a large sauté pan over medium heat and let it heat up for a minute or so. Then add the olive oil, oregano, crushed red pepper, ½ teaspoon salt, the chopped lemon and onion. Cook this down for 5 minutes, until the onion is light brown and looking delicious. Add the garlic and stir for about a minute, then reduce the heat to low.
- Step 5
By now, the farro should be tender. Use a slotted spoon to scoop the farro directly into the pan, but leave the water in the pot at a simmer.
- Step 6
Add the spinach and fresh herbs to the simmering water and cook for 30 to 45 seconds, until bright green, then immediately transfer to a colander or sieve using tongs or a spider strainer. Run them under cold water from the sink until they are cool to the touch (this is a lazy version of blanching, sans ice bath). Squeeze out any excess water and roughly chop up the spinach and herbs. Add them to the pan with the farro.
- Step 7
Next, add the snap peas to the water and simmer for 1 to 2 minutes, until crisp-tender. Transfer them to the colander and run them under cold water as well. Add them to the farro and gently mix everything together.
- Step 8
Adjust the heat under the pan with the farro to medium-low and stir in the yogurt, adding splashes of farro cooking water straight from the pot as needed to help dissolve the yogurt and help everything get nice and creamy. Taste and season with salt and pepper, or more lemon juice to taste.
- Step 9
To serve, portion the farro into four bowls, gently slide a spatula between the salmon fillet and its skin and put a piece in each bowl. If you want to spring for something salty, crumble a little bit of feta right on top. If you like, add a few torn basil and mint leaves for garnish.
Private Notes
Comments
In the end it's delicious, but the way it's written to "save time" makes this an overcomplicated affair. Prep your mis en place in advance, otherwise you're rushed. Blanche the herbs and snap peas then set them aside, totally fine to cook the farro after that so you can save some "pasta water" and then drain it properly (scooping it out is laborious!). I'd also cook the salmon about 10 mins into the farro cook time, as it was cold. I'll definitely make again with modifications!
This was fantastic. My husband and I made it together: I chopped and prepped while he stirred the garlic, onion, faro, etc. This was fresh and springy, and the yogurt add at the end made this a substantial dish that we throughly enjoyed. Adding spices to the oil, and layering in the lemon, herbs and spinach also felt like a new technique we are set out to master!
@Marie Tren agreed- I think this recipe looks great and will try soon, but at a basic level it’s not feasible to scoop farro with most of the slotted spoons in the world. At least not the ones in my kitchen!
Such a delicious spring recipe, but agree with the other users that you shouldn’t follow the instructions exactly as written - I found it easier to mis en place before starting to cook. I also thinly sliced the onions and thoroughly caramelized them vs. just sautéing, and finished everything with crushed toasted pistachios. Both added depth of flavor and texture!
This was very very good but would probably leave out the yogurt next time. I did cook the vegetables before the farro (actually submerged them in a colander into the boiling water - easy to drain that way). I loved that the sugar snap peas were cut lengthwise - they were so pretty! This does make a lot but the leftovers are great too. I did cook the salmon when the farro was almost done so it was hot.
This is good but wayyyy too complicated to make as written — definitely not a casual weeknight affair. While the flavors (and macros!) are great, I wouldn’t say the nonstop labor for 30+ mins is worth it.