# @dianemorrisey on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DYSZW1wpYw4
- **Gondola URL:** https://gondola.cc/posts/65505758-dianemorrisey-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/8b1338f238.jpg
- **Posted:** 2026-05-13T17:37:27.000+00:00
- **Account Owner:** Diane Morrisey (@dianemorrisey) — https://gondola.cc/dianemorrisey

## Caption

When I saw Gal from somethingnutritious post this salad I knew immediately I wanted to make it because it contains all of my favorite things. I had just made a batch of Farro and had some salmon in the fridge so it was the perfect opportunity to try it.  Gal uses asparagus and kale, neither of which I had so instead I used broccolini and spinach and it was perfect. 
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Salmon Farro Salad 
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2 cups cooked farro (cooked according to the package directions)
 
2 tbls olive oil 
1 lb of broccolini, stems trimmed 
1 (6oz) bag of baby spinach 
1 shallot, chopped
3 cloves garlic, chopped �1/4 cup mint leaves, chopped
1/4 cup parsley, chopped
1/4 cup dill, chopped 
4 oz feta cheese, crumbed 

Baked Salmon:
1 lb salmon
1 tbls maple syrup 
1 tbls dijon mustard
1/4 tsp salt
1/4 tsp black pepper�1/4 tsp garlic powder
1/4 tsp paprika
1 tbls Olive oil, to drizzle on salmon 

Vinaigrette:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 1/2 tbsp dijon mustard�1 tbsp pure maple syrup
Salt & pepper to taste

Preheat the oven to 400F
To a large pot of simmering salted water, drop the broccolini and let cook for 3 minutes.  Remove and drain and set aside. 

Add the vinaigrette ingredients to a jar and shake well to combine. 
	
Brush the salmon with the mustard and syrup and then sprinkle with the spice mix. Rub the spices into the fish with your hands. Drizzle it with olive oil. �Bake the salmon for about 15 minutes, depending on the thickness of the fish. Once done, chunk it into smaller pieces using a fork. 
Heat the olive oil in a large skillet over medium heat. Add in the shallot and garlic and cook for one minute.  Add the broccolini and let cook for 4-5 minutes or until tender.  Add the spinach in and season with salt and pepper.  Cook for just another minute or so until the spinach wilts. 
Let’s assemble the salad!
In a large platter, layer the farro, then the sautéed greens, sprinkle with the fresh herbs and then crumble half of the feta. 

Drizzle with half the dressing and toss to combine. 
Top the salad with the chunked salmon and some extra feta cheese, then pour the remaining dressing over the top.
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#roastsalmon #salmonsalad

## Stats

- **Views:** 19,920
- **Likes:** 1,550
- **Shares:** 0
- **Comments:** 40

## Tags

salmonsalad, roastsalmon

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