Salmon With Farro and Snap Peas
This bowlful of creamy farro, springy greens and lemony salmon is a great example of what to make when the weather is signaling spring, but warmer temperatures might not be here just yet. Plus, it helps justify scooping up all the herbs, spinach and snap peas when the farm stands finally have them. The salmon roasts in the oven, taking care of itself while you do the rest of the prep. A big pot of water is your workhorse here: It boils the farro, blanches the greens and serves as our “pasta water” when it’s time to make everything creamy, so don’t skimp when you fill up the pot the first time. Giving the herbs a quick blanch makes them tender and silky, a good counterpart to the nutty farro. The usual “boil then dunk in ice water” technique for blanching vegetables sounds like a big ask, but this lazy method cools the ingredients with water from the sink instead (feel free to swap in an ice bath if that’s more your style). Watch Justine Doiron make this dish in this video.
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