Pan Roasted Salmon Recipe

Preheat the oven to 400°F (200°C).

In a small bowl, mix together the salt, black pepper, paprika, cumin, and cinnamon.

Rub the salmon fillets with olive oil and then coat them with the spice mixture.

Place the salmon fillets in a skillet over medium-high heat and sear for 2-3 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and roast for 8-10 minutes or until the salmon is cooked through.

In a large saucepan, bring the vegetable broth to a boil.

Add the farro and barley to the boiling broth, along with cumin, coriander, and salt.

Reduce heat to low, cover, and simmer for about 30-35 minutes, or until grains are tender.

Remove from heat and stir in chopped cilantro.

Peel and dice the sweet potatoes into small cubes.

Toss the sweet potato cubes with olive oil, salt, and black pepper.

Spread the seasoned sweet potatoes on a baking sheet and roast in the oven at 400°F (200°C) for about 25-30 minutes, or until tender and golden.

In a blender, combine blood orange juice, olive oil, honey, and salt.

Blend until emulsified and smooth. Adjust seasoning to taste.

Plate the Dish

On each plate, create a bed of Moroccan spiced farro and barley. Top with roasted sweet potatoes, and place the pan-roasted salmon on top.

Drizzle the blood orange emulsion over the salmon and finish with a handful of baby arugula on the side.