Roasted Salmon with Saffron Farro

Ingredients

For 4 servings

• 500 g salmon fillets
• 200 g farro, rinsed
• 2 piece leeks, in lengths
• 1 piece fennel bulb, sliced
• 200 g cannellini beans, drained
• 600 g vegetable stock
• 1 piece lemon, zested and juiced
• 3 piece garlic cloves
• 75 g dill, chopped
• 75 g parsley, chopped
• 50 g pistachios, toasted
• 30 g capers, drained
• 125 g Greek yogurt
• 3 g Aleppo pepper
• 3 g ground coriander
• 1 pinch saffron
• 3 g honey
• 84 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Soften the fennel and a garlic clove in oil, add the farro, saffron and stock, and simmer covered for 25–30 minutes.

2. 2

   Heat the oven to 220°C. Roast the leeks with oil, coriander and Aleppo pepper for 12 minutes.

3. 3

   Add the salmon to the tray and roast 8–10 minutes more, until just cooked.

4. 4

   Pulse the parsley, dill, a garlic clove, pistachios, capers, honey, lemon and oil into a drizzle.

5. 5

   Loosen the yogurt with lemon and warm the beans.

6. 6

   Spread the farro on a platter with the beans, leeks and salmon, then spoon over the yogurt and herb-pistachio drizzle.