Meal of the month: Baked salmon, farro, and colorful vegetables

Since it’s February, this month’s dinner is a special occasion meal — including dessert — in honor of Valentine’s Day. Treat your sweetheart or a close friend to this meal, which can be easily modified to include your favorite fish, whole grain, and vegetables.

Our suggestion features salmon, which is rich in heart-healthy omega-3 fatty acids. Wild salmon from the Pacific Northwest is prized for its flavor, but farm-raised Atlantic salmon is more widely available and less expensive. A simple preparation method is to bake salmon fillets in the oven, topped with slices of lemon. Add a few sprigs of thyme, if available.

Fill half of your plate with vegetables, so choose your two favorites — ideally one green vegetable (such as broccoli or asparagus) and one orange or yellow vegetable (such as carrots or squash). You can roast these vegetables while you cook the salmon; just toss them with olive oil and spread out on a sheet pan. Instead of salt, try sprinkling them with a sodium-free herb and spice blend. Whole-grain farro makes a nice side dish, which you can prepare with low-sodium vegetable broth instead of water. For dessert, have strawberries or other fruit dipped in dark chocolate.