If you’re looking for fresh ways to flip salmon, rub it down with dukkah, the fragrant blend of seeds and spices, and spoon a juicy citrus salad right over.
Allergen Note: Contains fish, wheat.
Trim, core, and chop about 1 cup of the fennel bulb, reserving the rest of the bulb for another use. Peel and chop the orange (you should have about 1½ cups). Chop ½ cup olives. Finely chop 1 tablespoon shallot. Pick a handful of parsley, toss the stems, and chop the leaves.
In a bowl, combine the chopped fennel, orange, olives, shallot, and parsley. Drizzle with the juice of ½ lemon and 2 tablespoons olive oil, season with salt, and toss to combine. Cut the remaining lemon into wedges for serving.
Remove the salmon from the packaging, cut it into 3 pieces, and pat dry with paper towels. Season on both sides with salt and coat generously with the dukkah.
In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon pieces, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 minutes. Flip and continue cooking until nearly firm or done to your liking, 30 seconds longer for medium-well.
Wipe out the pan, return it to medium heat, and warm 1 tablespoon olive oil. Add the cooked farro and stir to warm through, 3 minutes.
Spoon the farro onto plates, top with the salmon, and pour the citrus-olive salsa over. Serve warm, with the lemon wedges for squeezing.
The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.