Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. Halve the tomatoes. Quarter and deseed the lemon(s). Roughly chop the pistachios; place in a bowl. Add the breadcrumbs and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the mayonnaise, the juice of 2 lemon wedge (or 4 for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Meanwhile, line two sheet pans with foil. Place the halved tomatoes on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange on one side of the sheet pan. Place the prepared asparagus on the other side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack and roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. On the remaining sheet pan, coat the center of the foil with a drizzle of olive oil. Transfer the seasoned fish to the oiled portion, skin side down. Evenly spread or brush the Calabrian mayo onto the fish, then top with the pistachio breadcrumbs (pressing gently to adhere). Place on the upper oven rack and roast 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked though. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

To the pot of cooked farro, add the roasted tomatoes; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished farro and roasted asparagus. Serve the remaining lemon wedges on the side. Enjoy!