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.

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.

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.

Mix in 2 tbs of Garlic Parsley Butter and 1 tbsps of fresh Italian Parsley.
Fluff and cover for 5 minutes.

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.

Heat 10" Frypan over medium heat.
To the hot pan, add 2 tbs Garlic Parsley Butter and 2 tbs olive oil.

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.)

Flip fish onto the skin-side.
Allow fish to cook and skin to crisp.

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.