Lent is a good time for a lot of things – praying more and figuring out how not to eat meat on Fridays are two of the big ones for me. I don’t know why, but tell me there’s no meat, and that’s literally all I can think about eating.

With little planning last Friday night, I found a sorry amount of veggies left in the refrigerator, salmon (see! at least I was trying to not eat meat) and some pesto. I suddenly remembered a delicious grain bowl recipe I made last summer and started compiling what I had. It turned out delicious!

Ingredients:

So for this Friday, give this guy a whirl to stay on track this Lenten season:

Fresh salmon: 1/2 – 1lb depending on if you want leftovers

Farro: 2 cups

Veggies: I like broccoli and cauliflower

Pesto: bottled or homemade

Balsamic vinegar

Parmesan cheese

Salt, pepper, lemon juice, olive oil

Directions:

1. Heat oven to 375
2. On a sheet, toss cauliflower with salt, pepper and olive oil (cauliflower takes longer to roast so put it in first). Roast for 25-30 minutes
3. Drizzle olive oil, lemon juice, salt and pepper on salmon
4. On the same sheet (or separate, your call) toss broccoli olive oil, salt and pepper
5. Pop pan with salmon and broccoli in for roughly 15-20 minutes depending on how big your cut of salmon is.
6. Cook Farro according to instructions
7. When the veggies come out of the oven, grate parm over the top
8. Layer in a bowl: farrow, veggies, salmon and pesto.
9. Drizzle with balsamic to taste
10. Eat and enjoy!

Ok, yes. I did get a little out of control with the parm. But it was delicious!