Salmon Piccata Grain Bowl

Ingredients

• 1 cup pearled farro
• 1½ cups water
• 4 (5-ounce) skinless salmon fillets
• ½ teaspoon ground pepper
• ½ teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons drained nonpareil capers, coarsely chopped
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
  

Method

1. Toast 1 cup farro in a medium saucepan over medium-high heat, shaking the pan and stirring occasionally, until fragrant, 3 to 4 minutes. Add 1½ cups water; bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cover and cook until the farro is tender, 15 to 17 minutes. Drain and rinse under cold water until cool.
2. Meanwhile, pat dry 4 salmon fillets; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon; cook, undisturbed, until lightly golden on the bottom, 3 to 4 minutes. Flip and cook until an instant-read thermometer inserted into the thickest part registers 145°F, 3 to 4 minutes more. Transfer to a large plate. Wipe the skillet clean.
3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add asparagus pieces; cook, stirring occasionally, until bright green and tender-crisp, about 5 minutes. Remove from heat.
4. Whisk chopped capers, 2 tablespoons lemon juice, 1 tablespoon parsley, 1 tablespoon shallot, 1 teaspoon mustard and the remaining ¼ teaspoon salt in a small bowl until combined.
5. Divide the farro and asparagus among 4 bowls. Flake the salmon into large pieces and divide among the bowls. Drizzle with the lemon-caper mixture.