Slow Roasted Salmon + Warm Farro Salad with Asparagus

Two of my favorite culinary powerhouses, Samin Nosrat and Alison Roman, introduced me to the beauty of a slow roasted salmon and I have never looked back. This flaky, melt in your mouth method is a total game changer and still makes for a relatively quick prep. Packed with herby, citrusy farro and fresh asparagus, this recipe is a no brainer for a quick weeknight dinner or entertaining with friends. Enjoy!

Slow Roasted Salmon (Serves 4):

• Salmon fillets, 4 oz each

• 1 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 lemon, thinly sliced + 1/2 lemon, juiced (1 tbsp)

• 3/4 teaspoon dried thyme

• ½ cup olive oil

• Flaky sea salt for serving

Warm Farro Salad:

• 1 bunch asparagus, trimmed and cut into 1-2 inch pieces

• 2 tablespoons olive oil

• ½ teaspoon salt

• 1 1/2 cups quick-cook farro (I use Trader Joe's 10 minute farro)

• ½ cup fresh dill, chopped

• ½ cup fresh parsley, chopped

• 1/4 cup (2.5 oz) goat cheese, crumbled

• 1/4 cup walnuts, chopped and toasted

• Salt and pepper to taste

• Additional lemon juice (optional)

Preparation Method:

1. Heat the oven to 300 F. Pat the fillets dry with paper towels. Season salmon generously with salt and pepper on both sides. Arrange the fillets skin side down in a large baking dish and tuck the sliced lemons in with the salmon. Sprinkle dried thyme over the fillets and drizzle the salmon with the olive oil and lemon juice.

2. Bake for 25-35 minutes. You’ll know it’s ready when the edges of the fillets have turned opaque and it is nearly cooked through. The salmon should flake when tested with a fork.

3. In the meantime, heat two tablespoons of olive oil over medium-high heat in a Dutch oven. Add the asparagus and cook for 3-4 minutes or until just tender, stirring occasionally. Add the salt. Cook for 1-2 more minutes. Set aside in a large mixing bowl.

4. In the same Dutch oven, add the farro with water and bring to a boil. Cook until farro is tender (according to the package directions). Drain farro and transfer to the mixing bowl with the asparagus.

5. Once cooked, remove the salmon fillets from the baking dish and set them aside to rest on a separate plate.

6. Pour the remaining olive oil and lemon mixture from the baking dish on top of the farro. Add the fresh dill, parsley, goat cheese and walnuts and toss well. Season with salt and pepper to taste.

7. Plate the salmon alongside the farro salad. Add a pinch of flaky sea salt to the salmon fillets and a squeeze of lemon to the farro (optional). Serve immediately.