Step 1

Add 1 tablespoon olive oil to a medium pot over medium-high heat. Once the oil is hot, add the farro and sauté until the grains are fragrant, about 2 minutes. Add the water and increase the heat to high until the water comes to a boil. Stir the farro once, reduce the heat to low, cover, and let cook until tender, about 30 minutes. Drain any excess water and return to the pot until ready to assemble the bowls.

Step 2

Add the sunflower oil to a skillet over medium-high heat. Once hot, add the spinach and cook until hot, about 5 minutes. Remove from heat and stir in the soy sauce, toasted sesame oil, and toasted sesame seeds.

Step 3

Sprinkle the salmon generously with salt. Add the butter and remaining tablespoon olive oil to a large skillet. Once the oil is hot and the butter is melted, add the salmon. Cook, without moving, until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare.

Step 4

Divide the farro among four bowls. Top each with an equal amount of the sesame spinach, salmon, and radish.