Roasted Salmon Farro-Style Barley Tahini Salad

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Bring 1200 g of the water to a boil in a pot, add the barley and simmer until tender, about 30 minutes; drain, spread out and let cool slightly.
3. While the barley cooks, toss the broccoli with half the olive oil, a quarter of the salt and half the black pepper, and spread it on one side of the sheet pan.
4. Rub the salmon with the remaining olive oil, the cumin, a quarter of the salt and the remaining black pepper, and place it on the other side of the pan.
5. Roast 12 to 15 minutes, until the broccoli is browned at the edges and the salmon flakes and reaches 145°F (63°C). Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until they pop.
6. Make the dressing: whisk the tahini, lemon juice, garlic, the remaining half of the salt and the remaining 60 g of water until smooth and pourable.
7. In a large bowl, toss the barley, spinach, cucumber, red onion, parsley and roasted broccoli with half the dressing.
8. Divide the salad among 4 plates, top each with a salmon portion broken into large flakes, drizzle with the remaining half of the dressing and scatter the pumpkin seeds over.