• Before starting, wash and dry all produce
• To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
• Cook uncovered for 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

• Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Core, then cut apple into 1/4-inch pieces.
• Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.

• To a medium bowl, add lemon juice, half the lemon zest, honey and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, if you like, then whisk to combine.
• Add kale, then massage dressing into kale. Set aside.

• Pat salmon dry with paper towels. Rub with remaining lemon zest, then half the Zesty Garlic Blend. Season with salt and pepper, if you like.
• To a parchment-lined baking sheet, add 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 almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• Transfer to a plate.
• Reheat the pan over medium-high, then add 1/2 tbsp (1 tbsp) olive oil, carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, until soft. Add remaining Zesty Garlic Blend. Season with salt and pepper, if you like. 

• To the bowl with kale, add apples and carrots. Stir to combine. Season with salt and pepper, if you like. 
• Divide farro between bowls.
• Top with salad and salmon.
• Sprinkle almonds and feta over top.
• Squeeze a lemon wedge 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.