Crispy Skin Salmon

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least  10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic.  Pit and roughly chop the olives. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon.

Drain the rehydrated raisins. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Turn off the heat. Stir in the drained raisins and chopped olives. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is lightly browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked through.* 

*An instant-read thermometer should register 145°F

To the pot of cooked farro, add the cooked vegetables, lemon zest, and the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy!