Salmon, Farro and Mushrooms

Salmon with farro and mushrooms on a plate.

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5 from 3 reviews

Salmon served with hearty farro and a mushroom sauce for a healthy meal that pairs nicely with a good Oregon Pinot Noir.



For the mushrooms and farro

  • 2 tbsp extra virgin olive oil, divided
  • 1 shallot, minced
  • 10 ozs button mushrooms, sliced
  • 5 shiitake mushrooms, sliced
  • salt & pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/3 cup dry red wine
  • handful of baby spinach (optional)
  • 1 cup of pearled farro grain
  • 2 cups of water
  • 1 tbsp fresh basil

For the salmon

  • 1 lb wild salmon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • canola oil spray or similar


  1. Start cooking the farro (see notes for more details on cooking the farro): bring two cups of water to a boil in a sauce pan.
  2. Rinse and drain the farro, then stir it into the boiling water. Bring to a simmer, then reduce heat to medium low. Cover, and simmer for 20 to 25 minutes until the water has been absorbed. When the farro is cooked, stir in 1 tablespoon olive oil with a tablespoon of fresh basil. Remove from heat, and cover to keep warm.
  3. Prepare the mushrooms as the farro cooks. heat 1 tablespoon olive oil in a skillet on medium heat. Add the shallots, and cook for a few minutes until they begin to soften. Add the garlic, and cook for another minute.
  4. Stir the mushrooms into the skillet along with salt and pepper to taste. Cook until they begin to soften, about 5 minutes.
  5. Add the red wine into the skillet along with the dried thyme. Cook until the wine is mostly absorbed about 5 minutes. Add a handful of spinach if using. Keep the mushrooms warm on very low heat while you cook the salmon.
  6. Prepare the salmon: In a large bowl, combine the 2 tablespoons olive oil with the 1 tablespoon fresh basil and salt/pepper to taste.
  7. Rinse and pat dry the salmon, then place the salmon fillet in the bowl, flesh side down first then gently turn the fillet to rest for a few minutes, skin side down.
  8. Coat a large nonstick skillet with the oil spray, and heat on medium high. When the pan is good and hot, add the salmon skin side down in the pan. Cook the fish for 4 minutes without moving it.
  9. Use a spatula  to carefully flip the salmon, to cook it flesh side down for 2 more minutes.  Flip the salmon again to cook another 1 or 2 minutes, skin side down. The salmon should be ready for 8 minutes total cooking time, but cut open to check that it is done to your liking.
  10. Remove the salmon to a platter and let it rest briefly. Cut the salmon into serving portions.
  11. To serve, place a scoop of farro on the plate, followed by a portion of salmon. Top with the mushrooms. Enjoy with a good glass of Willamette Pinot Noir!


  • You can get the mushrooms prepared as the farro cooks. Then the salmon cooks quickly once the farro and mushrooms are ready.
  • There are different types of farro, we used Nature’s Earthly Choice Organic Italian Pearled Farro ordered on Amazon (included our affiliate link for your convenience). Other types of farro may have somewhat different cooking times and methods.
  • The handful of spinach is to primarily add some additional color to the dish.
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