Roasted Salmon, Farro & Massaged Kale Bowl with Blueberry-Walnut Dressing

Why it works

Salmon supplies long-chain omega-3s DHA and EPA, the structural fatty acids concentrated in neuronal membranes and synapses that support membrane fluidity and signaling. Kale delivers lutein, vitamin K, and folate that accumulate in neural tissue, while blueberries and walnuts add anthocyanins and polyphenols that blunt oxidative stress on brain cells, and the extra-virgin olive oil in the dressing carries monounsaturated fat plus its own polyphenols.

Ingredients

• 2 salmon fillets (5 oz / 140 g each), skin on
• 1/2 cup (95 g) uncooked pearled farro
• 4 packed cups (110 g) lacinato (dinosaur) kale, stems removed and thinly sliced
• 3 tbsp extra-virgin olive oil, divided
• 1/2 cup (75 g) fresh or frozen blueberries
• 1/4 cup (30 g) walnut halves, toasted and roughly chopped
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small shallot, minced
• 1/2 tsp fine sea salt, plus more to taste
• Freshly ground black pepper

Method

1. Rinse the farro, then simmer in 2 cups salted water for 20-25 minutes until tender with a slight chew; drain and set aside.
2. Heat oven to 425F (220C). Pat the salmon dry, rub with 1 tsp olive oil, season with salt and pepper, and roast skin-side down on a lined tray for 10-12 minutes until it flakes and reaches 125-130F internally.
3. Make the dressing: in a small bowl mash half the blueberries with a fork, then whisk in the vinegar, Dijon, honey, shallot, 2 tbsp olive oil, 1/4 tsp salt, and pepper.
4. Put the sliced kale in a large bowl with the remaining 2 tsp olive oil and a pinch of salt; massage with your hands for 1-2 minutes until softened and darkened.
5. Fold the warm farro into the kale, then add the remaining whole blueberries and most of the walnuts and toss with half the dressing.
6. Divide between two bowls, top each with a salmon fillet, spoon over the rest of the dressing, and finish with the reserved walnuts and a crack of black pepper.