• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
• Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

• Core, then cut pepper into 1-inch pieces.
• Peel then cut shallot into 1/4-inch pieces.
• Cut tomato into 1/4-inch pieces.
• Rough chop cilantro.
• Zest then juice lime. 

• Pat salmon dry with paper towels. Season with salt and pepper.
• To a small bowl, add 1/2 tbsp (1 tbsp) olive oil and half the chipotle powder (use all for 4 servings). Season with salt and pepper. Stir to combine.
• To a parchment-lined baking sheet, add salmon. Spoon sauce over top of salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) olive oil and peppers. Season with salt and pepper.
• Cook for 3-4 min, stirring occasionally, until tender-crisp.

• To a small bowl, add yogurt, half the lime juice and half the cilantro. Season with salt and pepper. Stir to combine.
• To a medium bowl, add shallots, tomatoes, remaining cilantro, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.

• To farro, add lime zest and peppers. Season with salt. Stir to combine.
• Divide farro, veggies and salmon between bowls.
• Top with pico de gallo.
• Drizzle yogurt sauce over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.