Recipe: Roasted Salmon With Farro Mushroom Pilaf

Serves 4.

Note: A simple green salad is all you'll need to pair with this easy but sophisticated maple- and mustard-glazed roasted salmon and farro pilaf, studded with roasted mushrooms. From Meredith Deeds.

• 1 1/4 c. uncooked farro

• 8 oz. sliced cremini mushrooms

• 1 tbsp. olive oil

• Salt and freshly ground black pepper

• 4 (6 oz. each) salmon fillets

• 1/4 tsp. freshly ground black pepper

• 2 tbsp. maple syrup

• 1 tbsp. Dijon mustard

• 1 tsp. cider vinegar

• 2 tbsp. unsalted butter

• 1/2 tsp. salt

• 1/4 freshly ground black pepper

• 3 tbsp. finely chopped chives

Directions

Preheat oven to 450 degrees. Cook farro according to package directions. Drain and reserve.

Season the salmon fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, combine the maple syrup, mustard and vinegar. Brush half of the maple mixture on the salmon. Place the fillets on the opposite side of the baking sheet as the mushrooms. Place back in the oven for 5 minutes. Brush the remaining half of the maple mixture on the salmon and return to the oven for 5 to 7 minutes or until the salmon reaches desired doneness.

In a medium saucepan, heat butter over medium heat for 1 to 2 minutes or until butter begins to brown. Add shallots and sauté until softened, about 4 minutes. Add the cooked farro, 1/2 teaspoon salt, 1/4 teaspoon pepper and the roasted mushrooms. Stir in the chives and serve the pilaf with the salmon.

Nutrition information per serving:

Calories620Fat23 gSodium620 mg

Carbohydrates58 gSaturated fat7 gTotal sugars8 g