Mediterranean Baked Salmon with Farro and Wilted Spinach

Preheat your oven to 400 deg F (200 deg C).

Rinse the farro under cold water. In a small pot, combine farro with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, covered, for 25-30 minutes until tender but chewy. Drain any excess liquid.

Place the salmon fillet on a parchment-lined baking sheet. Drizzle with half the olive oil and season with salt and pepper. Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.

While the salmon bakes, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach in handfuls, tossing until just wilted, about 2 minutes. Stir in the lemon juice and remove from heat.

To serve, divide the warm farro into a bowl, top with the wilted garlic spinach, and place the baked salmon fillet on top. Finish with a final squeeze of lemon and a pinch of flaky salt.