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Maple-Miso Salmon With Acorn Squash and Farro

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550
A flavorful and wholesome dish combining roasted salmon, sweet acorn squash, and hearty farro, finished with a sweet-savory maple-miso glaze.

Ingredients

Vegetables

  • 1 medium acorn squash (seeded and sliced into 1/2-inch crescents)
  • 1 large red onion (cut into 8 wedges)
  • 2 tbsp olive oil (plus 1 tbsp for farro)

Grains

  • 1 cup pearled farro (rinsed)
  • 3 cups low-sodium broth or water

Protein

  • 1.5 lb salmon fillet (skin-on, cut into 4 portions)

Nuts & Dried Fruit

  • 1/3 cup pecan halves (roughly chopped)
  • 1/3 cup dried tart cherries

Sauces & Condiments

  • 3 tbsp white miso
  • 3 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp Dijon
  • 1 tsp grated ginger
  • 1 small grated garlic clove
  • 1 tsp sesame oil (optional)

Seasonings

  • to taste Kosher salt and black pepper

Instructions 

  • Preheat oven to 425°F (220°C). Cook farro in broth until tender, about 20–25 minutes.
  • Toss squash and onion with 2 tbsp oil, salt, and pepper; roast 15 minutes.
  • Whisk maple-miso glaze; set aside 2 tbsp for drizzling.
  • Pat salmon dry, season, brush with glaze; roast with vegetables, add pecans in last 4 minutes.
  • Drain farro, toss with 1 tbsp oil, salt, and pepper. Assemble bowls with farro, squash, salmon; drizzle with reserved glaze, top with pecans and cherries.

Notes

Ensure salmon reaches an internal temperature of 125°F (52°C) for perfect doneness.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Farro, Salmon, squash