Step 2

Bring a large pot of salted water to a boil. Add the farro to the boiling water and cook until tender, 25 to 30 minutes. Drain.

Step 3

Transfer the farro to a medium bowl. Mix in the lemon juice, mustard, garlic and ? cup olive oil; season with salt and pepper.

Step 4

In a separate medium bowl, roughly smash the cucumber chunks with a large fork. Add the rice vinegar and toss to combine. Season with salt and pepper, and add the parsley, mint and dill.

Step 5

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Season the salmon with salt and pepper. Add the fillets to the hot oil and cook to desired doneness, 8 to 10 minutes.

Step 6

To serve, divide the farro among four bowls. Roughly break up one salmon fillet into each bowl and top with the cucumbers and herbs.