Step 2

In a small bowl, whisk together the tahini, lemon zest, lemon juice, ¼ teaspoon of the turmeric and the garlic powder. Gradually add 3 tablespoons of the olive oil and whisk until the dressing is thick and well emulsified. Season with salt and pepper.

Step 3

Bring the farro and 1 cup water to a simmer in a small pot over medium heat. Reduce the heat to low and simmer until the farro is very tender, 20 to 25 minutes. Set aside.

Step 4

Combine the beans, 1 tablespoon of the olive oil and the cumin in a small bowl. Set aside.

Step 5

Season the salmon with the smoked paprika, coriander, remaining ¼ teaspoon turmeric, salt and pepper. Heat the remaining 2 tablespoons olive oil in a medium-size nonstick skillet over medium heat. Add the salmon and cook, undisturbed, until browned on one side and just opaque in the center, about 5 minutes.

Step 6

Place the lettuce leaves in the base of your serving bowl. Top with the farro, black beans and salmon. Garnish with the avocado, scallions and sliced chile; drizzle with the dressing.