0 Preheat the oven to 400 F
1 Add the farro to a pot with a pinch of salt and the water or broth. Cover the pot and bring to a boil. Once boiling, reduce the flame to simmer and cook on low flame for about 18-20 minutes, until all of the liquid is absorbed. Let sit for 10 minutes, then fluff with a fork.
2 While the farro cooks, brush the salmon fillet with the mustard and honey, then coat in the spice mix. Rub the spices into the fish with your hands or back of a spoon to evenly coat it. Drizzle lightly with olive oil
3 Bake the salmon for about 15-18 minutes, depending on the thickness of the fish. Once done, cut into smaller pieces using a fork
4 Heat a skillet on medium heat with 1 tbsp of olive oil, then add in the chopped asparagus. Saute the asparagus for about 5-7 minutes, then add in the kale with a pinch of salt & pepper. Toss together for another 2-3 minutes until the kale has softened.
5 Once all components are ready, assemble the farro salad by layering the farro, sauteed veggies, crumbled feta and herbs together in a large bowl or serving platter.
6 Toss the farro and veggies with half the dressing and mix well.
7 Top the salad with the cut up salmon and some extra feta cheese, then pour the remaining dressing over the top. I like to layer everything in a large, shallow serving platter and leave the salmon pieces on top when serving.
8 Leftovers can be refrigerated for up to 4 days and served cold, warmed or at room temperature.
