Start by preparing your farro and lentils according to package instructions.
Preheat the oven to 425 degrees F. And line a baking sheet with parchment paper. Add the salmon to the parchment paper lined baking sheet, drizzle with a little bit of olive oil to just coat the salmon and sprinkle with a pinch of salt. Bake the salmon in the oven for about 20-22 minutes or until cooked through and flaky. (See note)
While the salmon is cooking, prepare the zucchini and eggplant. Cut them into cubes and sauté in a large non-stick skillet with 1 tablespoon of olive oil and pinch of salt. Make sure they fit in the skillet evenly and flat. A large grill pan also works well for this. Sauté until they are cooked through and browned on both sides.
Whisk together the ingredients for the vinaigrette in a separate bowl and allow to rest for a few minutes while preparing the rest of the grain bowl ingredients.
In a large bowl, begin to layer the cooked farro, lentils, eggplants, zucchini, halved tomatoes, kalamata olives, capers, drained cannellini beans. Using a fork, flake the cooked and slightly cooled salmon in large chunks and then add to the top of the grain bowl.
Give the vinaigrette another stir and then drizzle it on the top of the grain bowl. Give the grain bowl ingredients a light tossing before serving to ensure that all of the ingredients are coated with the vinaigrette.
Serve and enjoy!
Before cooking salmon, it should be almost red in color. When it is cooked completely, it will be a light pink color and flaky. The amount of time needed to cook salmon can also vary depending on the size of the fish.You can test it for doneness, by taking a fork or knife to the thickest portion and if it flakes easily, it is ready. If it is still dark in color and doesn’t flake, it needs more cooking time.This recipe comes together easily if prepared ahead of time. I suggest making some of the items prior to putting the grain bowls to save time.