Pan-Fried Salmon over Broccolini and Farro Served with a Lemon Mint Yogurt Sauce

I'm all about simple elegant dishes and this salmon with broccolini is really superb. I adapted a recipe from one of my favorite cookbooks, One Pan, Two Plates, and am not sure how I hadn't cooked this one yet! The use of garam masala, yogurt, and almonds makes for a lovely flavor profile, and I really, really love broccolini. What else do I love? Oh right, farro, whose carbs balance out the protein from the salmon and whose texture brings out the best of everything. If you're going to make this recipe, be sure to anticipate some serious omega-3 weeknight deliciousness! 

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Pan-Fried Salmon over Broccolini and Farro Served with a Lemon Mint Yogurt Sauce

Time: 30 Minutes
Serves 4
Adapted from Carla Snyder's One Pan, Two Plates

Ingredients
1 cup farro, rinsed and drained
4 (6 oz) skin-on salmon fillets
Salt and freshly ground black pepper
1 tsp garam masala, divided
2 tbsp olive oil, divided
2 medium bunches broccolini, about 1 lb
3 garlic cloves, roughly chopped
2 tsp fresh ginger, minced
1/2 cup dry white wine
1 cup Greek yogurt
1 tsbp lemon juice
1 tsbsp fresh mint leaves, minced
25 toasted almonds, chopped

Directions
In a medium saucepan, add farro and cover with water. Bring to a boil and reduce heat to a simmer for 30 minutes. Drain off any excess water. Set aside and keep warm.

Meanwhile, pat the salmon fillets dry. Sprinkle with salt and pepper and 1/2 tsp garam masala. Set aside.

Bring a large pot of boiling salted water to a boil. Add broccolini and cook until crisp-tender, about 5 minutes, and drain.

Heat 1 tsbp olive oil in a large skillet over medium-high heat. Add broccolini, 1/4 tsp salt, garlic, ginger, and remaining 1/2 tsp garam masala. Season with pepper. Cook until the garlic and ginger are fragrant, about 1 minute. Set broccolini aside.

Add 1 tbsp olive oil to the pan and place fish, skin-side down. Cook the fish without moving for 3 minutes. Flip the fish over with a thin-edged spatula, add the wine, and bring to a simmer. Cover and reduce the heat to low. Simmer the fish for 4 minutes. Add broccolini back to the pan, nestling salmon on top. Remove from heat and let sit for 2 minutes, covered.

While the fish and broccolini sit, stir together the yogurt, lemon juice, and mint. Season with salt and pepper. 

Divide the farro between four plates, arranging the fish and broccolini on top, spooning over any excess juices. Drizzle salmon with yogurt sauce and almonds and serve immediately.