SALMON FARRO SALAD

INGREDIENTS

1	lb Sea Best® Salmon fillets
4	tablespoons olive oil, divided
3	cups farro, cooked and chilled
1	cup assorted cherry tomatoes
1	cup arugula
1/4	cup pitted Spanish olives
1/4	cup pitted Kalamata olives
1/2	cup cucumber, sliced
1/4	cup crumbled feta cheese
1	tablespoon fresh oregano, lightly chopped
1 1/2	tablespoons white wine vinegar
1	cup full fat greek yogurt
	zest of 1/2 a lemon
1	tablespoon chopped fresh chives
1	tablespoon honey
4	tablespoons unsalted butter
	salt and black pepper
	fresh oregano leaves, for garnish

DIRECTIONS

• Preheat oven to 400°F.
• Cook farro according to package instructions. Cover and refrigerate to cool until ready to use.
• Spread the tomatoes evenly on a large baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast tomatoes in the oven for 10-15 minutes or until slightly softened and lightly browned. Let them cool.
• In a large bowl make the salad, add cooled tomatoes, farro, arugula, olives, cucumber, feta, chopped oregano, vinegar, and salt and pepper to taste. Lightly toss to combine and set aside.
• Make the yogurt sauce, in a small bowl whisk the yogurt, lemon zest, chives, and honey, until combined. Add salt and pepper to taste, if desired.
• To cook the salmon, add 2 tablespoons of olive oil to a large skillet over high heat. Season salmon on both sides with salt and pepper and place in the hot skillet, cook for 2 to 3 minutes. Add butter to the pan to help the salmon brown, cook for and additional 2 minutes. Turn the salmon and continuously baste with the browned butter from the pan until the salmon has finished cooking, about 4 minutes.
• To serve, divide the farro salad among 4 shallow serving bowls, place the cooked salmon over the farro salad, top with yogurt sauce, and garnish with fresh oregano leaves.