Bok Choy Farro Salad with Salmon

For the dressing, whisk together honey, vinegar, soy sauce, sesame oil, and garlic in the bottom of a large bowl. Taste, and adjust the seasoning to your preference.

Place salmon skin-side down in a cold oiled cast iron skillet. Turn the heat to medium-high and sprinkle salmon with salt. Let salmon cook for about 10 minutes until edges become opaque and skin is crispy, then flip and sear for 2 minutes on the other side for medium-rare salmon.

Add cooked farro to the prepared dressing and toss for 1 minute. Add salad veggies and sunflower seeds and toss with the farro mixture.

Serve the salad topped with a piece of salmon and a lime wedge. Enjoy!