INGREDIENTS
1
medium orange
1
tablespoons canola oil
salt
pepper
1
cup kale leaves, thinly sliced
4
ounces salmon fillet, skin removed
¾
cup cooked farro
DIRECTIONS
Heat oven to 450° and line a sheet pan with parchment paper.
Remove skin and pith from orange. Working over a bowl, separate orange segments and squeeze any remaining juice into bowl. Add oil and season with salt and pepper. Add kale and toss to coat. Spread kale and orange mixture on sheet pan.
Season salmon liberally with salt and pepper on all sides and place on top of the kale mixture. Roast 7 to 10 minutes (the thicker your fillet, the longer it will take) for medium rare. If you like your salmon more well done, remove kale and orange mixture from pan after 10 minutes and cook salmon an additional 3 to 5 minutes.
Microwave farro in 30 second intervals, stirring between each interval, until warmed through.
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