Salmon Fillet

Prep

1. Rinse and trim Asparagus.

   Finely chop 1/2 bunch of fresh Italian Parsely.

   Finely chop 1/4 bunch of fresh dill.

   Allow Salmon to come to room temperature throughout.

   Grind salt & pepper over both sides of fish.

Feta & Dill Topping

1. In a small bowl, combine 1/2 cup crumbled feta, 2 tbs freshly chopped Dill, 3 tbs freshly chopped Italian Parsley, and juice of 1 lemon.

   Toss lightly and set aside.

Farro

1. Stir 1 cup Farro into a 3qt. Saucepan of salted boiling water.

   Simmer and cook about 20 minutes, until tender.

   Remove from heat and strain excess water.

2. Mix in 2 tbs of Garlic Parsley Butter and 1 tbsps of fresh Italian Parsley.

   Fluff and cover for 5 minutes.

Asparagus

1. Heat 3qt. Sauté Pan over medium heat.

   Add 2 tbs olive oil and asparagus. Sprinkle with 1 tbs Better Than Everything Bagel Spice.

   Sauté until al dente, turn off the heat, and cover.

Salmon

1. Heat 10" Frypan over medium heat.

   To the hot pan, add 2 tbs Garlic Parsley Butter and 2 tbs olive oil.

2. Place salmon in pan flesh side down (skin-side up).

   Cook until fish is cooked 3/4 through and the bottom has nice browning.

   (Keep pan moving occasionally to ensure fish isn’t sticking throughout cooking.)

3. Flip fish onto the skin-side.

   Allow fish to cook and skin to crisp.

4. When fish is just about done (the skin is crisp but not sticking), splash with white wine and allow it to cook-off.

   Remove from heat and squeeze the juice of 1 lemon over the fish.

   Spoon the Feta & Dill topping equally over both fillets.

Serving

1. Spoon Farro onto a plate and lay Asparagus along the side.

   Place Salmon fillet on top of the Farro and Asparagus.