by CASEY CHEEK 

Dig In Salmon Bowl: (Meal Prep, Grain Bowl)

Serves 2  |  Prep Time: 20 minutes  |  Cook Time: 30 minutes  |  Total Time: 50 minutes

Ingredients:

• 2 salmon fillets
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced
• Lemon Herb Farro
• Candied Cashew Kale Caesar
• Crunch Dill Radish Salad

Lemon Herb Farro

• 1 cup farro, rinsed
• 2 1/2 cups water
• 1 bay leaf
• 1/2 tsp + 1/4 tsp salt
• 1/3 cup olive oil
• 1 tbsp fresh rosemary, chopped fine
• 1 tbsp fresh thyme, chopped fine
• 1 tbsp fresh parsley, chopped fine
• 1 tbsp fresh oregano, chopped fine
• 1 garlic clove, minced fine
• 3 tbsp preserved lemon, chopped
• 1 tbsp apple cider vinegar
• 1/2 lemon juiced
• 1/4 tsp black pepper

Candied Cashew Kale Caesar

• 2 cups Tuscan kale, chopped
• 1/4 cup cashews, rough chopped
• 1/3 cup cashews, soaked in warm water
• 1/4 tsp red pepper flakes
• pinch of chili powder
• 1/4 cup maple syrup
• 1/4 tsp salt
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp dijon mustard
• 1 tbsp soy sauce or coconut aminos
• 1/2 lemon juiced
• water to thin it out

Crunchy Dill Radish Salad

• 1 cup radishes, sliced into quarters
• 1 cup Persian cucumbers, sliced
• 1/4 pepperoncinis, sliced
• 2 tbsp fresh dill, chopped
• 1/4 cup Vegan Creamy Dill Dressing (I used Trader Joe’s brand)
  

Directions:

1. To make the salmon, pat dry the fillets and sprinkle with the salt and pepper. Add lemon slices on top and air fry on 390 F for 10-13 minutes.
2. To make the Lemon Herb Farro, in a saucepan, add the rinsed farro, water, 1/2 tsp salt and bay leaf. Heat on medium heat and once boiling, cover and lower heat to medium low and cook for 20 minutes. Fluff with fork and remove the bay leaf.
3. Mix together the olive oil, herbs, garlic, vinegar, lemon juice, preserved lemon, black pepper and 1/4 tsp salt. Pour dressing over the farro and mix together.
4. To make the Candied Cashew Kale Caesar, add the chopped kale to a mixing bowl. Let your 1/3 cup cashews soak in warm water for at least 20 minutes. Use a handheld or high-powered blender to combine them with the olive oil, garlic, dijon mustard, soy sauce, and lemon juice. Add water to thin out the dressing consistency.
5. Combine the 1/4 cup chopped cashews with the maple syrup, red pepper flakes, chili powder, and salt. Heat in pan on medium low for 5 minutes, until the cashews are candied. If they stick together into one clump, let them cool and chop up again before adding onto salad.
6. Coat the kale in the cashew dressing and add the candied cashews on top.
7. To make the Crunchy Dill Radish Salad, mix the radishes, cucumbers, pepperoncinis, dill, and vegan creamy dill dressing together.
8. Add everything to your bowl and finish off with a squeeze of lemon. Enjoy!