Sea Best


Lighten up with this healthy grain bowl and our Omega-rich salmon. With fresh veggies and savory cheese, it does your body good!


1lb Sea Best® Salmon fillets
4tablespoons olive oil, divided
3cups farro, cooked and chilled
1cup assorted cherry tomatoes
1cup arugula
1/4cup pitted Spanish olives
1/4cup pitted Kalamata olives
1/2cup cucumber, sliced
1/4cup crumbled feta cheese
1tablespoon fresh oregano, lightly chopped
1 1/2tablespoons white wine vinegar
1cup full fat greek yogurt
zest of 1/2 a lemon
1tablespoon chopped fresh chives
1tablespoon honey
4tablespoons unsalted butter
salt and black pepper
fresh oregano leaves, for garnish


  • Preheat oven to 400°F.
  • Cook farro according to package instructions. Cover and refrigerate to cool until ready to use.
  • Spread the tomatoes evenly on a large baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast tomatoes in the oven for 10-15 minutes or until slightly softened and lightly browned. Let them cool.
  • In a large bowl make the salad, add cooled tomatoes, farro, arugula, olives, cucumber, feta, chopped oregano, vinegar, and salt and pepper to taste. Lightly toss to combine and set aside.
  • Make the yogurt sauce, in a small bowl whisk the yogurt, lemon zest, chives, and honey, until combined. Add salt and pepper to taste, if desired.
  • To cook the salmon, add 2 tablespoons of olive oil to a large skillet over high heat. Season salmon on both sides with salt and pepper and place in the hot skillet, cook for 2 to 3 minutes. Add butter to the pan to help the salmon brown, cook for and additional 2 minutes. Turn the salmon and continuously baste with the browned butter from the pan until the salmon has finished cooking, about 4 minutes.
  • To serve, divide the farro salad among 4 shallow serving bowls, place the cooked salmon over the farro salad, top with yogurt sauce, and garnish with fresh oregano leaves.