Provençal Herb-Crusted Smoked Salmon & Farro Breakfast Bowl with Roasted Rainbow Carrots

Ingredients

• 4 oz smoked salmon, high-quality, thinly sliced
• 3/4 cup pearl farro, uncooked
• 1 3/4 cups vegetable broth, low-sodium
• 8 oz rainbow carrots, mixed colors, halved lengthwise
• 3 tablespoons extra virgin olive oil, divided
• 2 sprigs fresh thyme, or 1/2 tsp dried
• 1 sprig fresh rosemary, or 1/4 tsp dried
• 1 teaspoon Dijon mustard, whole grain preferred
• 1/2 cup Greek yogurt, plain, 2% milk fat
• 2 tablespoons crème fraîche, or sour cream
• 1 whole fresh lemon, zest and juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots with 1 1/2 tablespoons olive oil, salt, pepper, and fresh thyme and rosemary sprigs. Spread on baking sheet and roast for 20-25 minutes until caramelized and tender.

2. 2

   While carrots roast, bring vegetable broth to boil in a medium saucepan. Add farro, reduce heat to medium-low, and simmer uncovered for 18-20 minutes until tender but still slightly chewy. Drain any excess liquid.