• 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. 
• Meanwhile, remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the garlic salt. Toss to coat.
• Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Once farro is boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
• While farro cooks, to another medium pot, add 10 cups hot water and 1 tbsp salt (use same for 4 servings). Bring to a boil over high.
• Meanwhile, trim sugar snap peas.
• To the boiling water, add sugar snap peas. Cook for 1 min, until tender-crisp and bright green. 
• Using a slotted spoon, transfer sugar snap peas to a plate.
• Return water to a boil.

• Once boiling, using a spoon, lower eggs into the water. Cook for 7 min for runny yolks, or 9 min for set yolks.
• Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
• To another parchment-lined baking sheet, add salmon. Drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, zest, then juice lemons.
• Halve tomatoes. Season with salt and pepper.
• Roughly chop parsley.
• Drain olives, then tear or cut in half.
• To a medium bowl, add lemon juice, lemon zest, honey, mustard, half the parsley and 2 tbsp (4 tbsp) oil. Season with salt and pepper. Stir to combine.
• When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.

• Stir olives and half the dressing into farro.
• To remaining dressing in the bowl, add sour cream. Stir to combine.

• Remove and discard salmon skin, if you like.
• Divide farro between bowls. (TIP: Use wide bowls so everything fits!)
• Top with potato wedges, sugar snap peas, tomatoes, boiled eggs and salmon.
• Drizzle creamy dressing over top.
• Sprinkle with remaining parsley.

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.