Serves 4 | About 45 minutes

Ingredients
Salmon
4 salmon fillets, about 6 ounces each
1 tablespoon olive oil
1 tablespoon sorghum syrup or honey
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
¼ teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Farro
1 cup pearled farro, rinsed
3 cups vegetable or chicken broth
1 bay leaf
1 tablespoon butter or olive oil
2 scallions, thinly sliced
1 tablespoon fresh lemon juice
Kosher salt and black pepper

Braised Greens
1 large bunch collard greens or Tuscan kale
1 tablespoon olive oil
½ small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
¾ cup vegetable or chicken broth
1 tablespoon apple-cider vinegar
1 teaspoon brown sugar
Kosher salt and black pepper

Yogurt-Dill Sauce
¾ cup plain Greek yogurt
3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
½ small garlic clove, finely grated
1–2 tablespoons cold water
Kosher salt and black pepper
Bright Little Herb Salad
1 packed cup flat-leaf parsley leaves
½ cup small mint leaves
½ cup dill fronds
2 radishes, very thinly sliced
1 small orange or tangerine, peeled and cut into small pieces
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Flaky sea salt

Method

Make the sauce. Stir together the yogurt, dill, lemon juice, zest, and garlic. Add enough cold water to give it a soft, spoonable consistency. Season with salt and pepper, then refrigerate while everything else comes together.

Cook the farro. Combine the farro, broth, bay leaf, and a generous pinch of salt in a saucepan. Bring to a boil, reduce to a steady simmer, and cook until tender but still pleasantly chewy, 20–30 minutes. Drain any excess liquid and discard the bay leaf. Fold in the butter, scallions, and lemon juice. Season to taste and keep warm.

Braise the greens. Strip away any tough stems and slice the leaves into ribbons. Warm the olive oil in a wide skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and crushed red pepper and cook for 30 seconds. Add the greens, broth, vinegar, brown sugar, and a good pinch of salt. Cover and simmer until tender—about 15 minutes for collards or 8 minutes for kale. Uncover and let any excess liquid reduce until the greens are glossy.

Cook the salmon. Pat the salmon dry and season with salt and pepper. Stir together the sorghum, Dijon, lemon zest, and smoked paprika. Heat the olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook undisturbed until the skin is crisp, 4–5 minutes. Turn the fillets, reduce the heat to medium-low, and brush with the sorghum mixture. Cook for another 2–4 minutes, until the salmon is just opaque at the center and flakes gently under pressure.

Dress the herbs. Just before serving, gently toss the parsley, mint, dill, radishes, and citrus with the lemon juice and olive oil. Finish with a small pinch of flaky salt.

Finish

Spoon a generous sweep of yogurt-dill sauce onto each plate. Set a warm mound of farro alongside it, then add the braised greens. Rest the salmon over the farro, lacquered side facing proudly upward, and crown it with the bright herb salad.
Give the plate one last squeeze of lemon and a scattering of flaky salt. Serve while the salmon is warm, the sauce is cool, and the herbs still have their porch-swing swagger.
It’s refined enough for company, relaxed enough for bare feet, and best enjoyed with cold tea, crisp white wine, or something sparkling over plenty of ice.