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Jamaican Jerk Marinated Salmon with Farro Salad

Marinated salmon in a Jamaican Jerk sauce, pan seared and served with an easy and healthy farro salad!
Course Main Course
Cuisine Mediterranean
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 4 people
Calories 210kcal
Author foodnessgracious


  • 4 medium size salmon filets
  • 1 cup World Harbors Jamaican Jerk Marinade
  • 2 tablespoons canola oil

For The Farro Salad

  • 1 cup uncooked farro
  • 1 1/2 cups diced grilled fresh pineapple
  • 1 red bell pepper
  • 1 tablespoon fresh chopped thyme
  • 1/2 teaspoon red chili about 1 finely diced
  • 1/2 cup red onion finely diced
  • Salt and black pepper
  • 1 cup crumbled feta cheese


  • Place the salmon in a flat baking dish and cover with the marinade.
  • Make sure the salmon is well coated, cover and leave in the refrigerator for at least three hours or overnight.
  • Cook the farro as per the instructions on the package, drain and let cool in a bowl.
  • Add the pineapple, diced pepper, thyme, chili and onion and toss together.
  • Taste the salad and season with some salt and pepper.
  • Preheat the oven to 400 degrees F.
  • In a oven-safe pan, heat the canola oil until hot.
  • Add the salmon and sear on one side for about 2 minutes.
  • Flip the salmon over and sear for another minute, then place the pan into the oven to finish cooking.
  • Roast the salmon for about 7 minutes making sure it's completely cooked all the way through.
  • Place some farro salad on a plate and top with crumbled feta.
  • Add a salmon filet to the plate and serve at once.


Calories: 210kcal