(optional) Preheat oven to 350 degrees F. Spread the farro out on a baking sheet and roast for 10 minutes, or until the farro starts to brown. Take the farro out and let it cool to room temperature.
In a medium saucepan, bring 1 liter of water and 2 teaspoons Morton Kosher Salt to boil. Add the farro and cook for 15 to 20 minutes or until the farro is tender. Drain and spread the farro on a baking sheet. Set aside.
While the farro is cooking, dissolve a 1/2 cup Morton kosher salt in 2 quarts of water inside a large container. Place the salmon fillets in the brine and let stand for 15 minutes. Take the salmon fillets out and pat them dry with a paper towel. While the salmon is soaking in the brine, prepare the asparagus and the dressing.
Thinly slice the asparagus so that it is pliable enough that it doesn’t snap but not see through (similar to a ribbon). You can also use a mandolin if you want or a vegetable peeler, but for me, slicing with a knife works the best. After you’ve sliced up a couple of asparagus spears into ribbons and placed them in a bowl, sprinkle 1 teaspoon salt over them and toss with your hands, massaging them slightly. Continue cutting the asparagus and mixing the ribbons into the bowl. Once you’ve cut all the asparagus, set it aside. The longer you let the asparagus sit, the softer it will become and the less raw tasting.
For the dressing, mix the olive oil, lemon juice, lemon zest, chives, mint, and dill together with a pinch of salt and set aside.*
Once the salmon is done soaking in the brine, sprinkle a 1/2 teaspoon salt and a 1/2 teaspoon pepper evenly on the bottom of a 12-inch nonstick skillet. Place the salmon fillets, skin-side down, into the skillet. Sprinkle an additional 1/4 teaspoon salt and 1/4 teaspoon pepper onto the tops of the salmon fillets.
Heat the skillet over medium-high heat for 6 to 8 minutes, not moving the fillets at all. You want the fat to begin to render and the skin to get brown and crispy. The bottom 1/4 inch of the fillets should be opaque before you flip the fillets.
Use tongs to fill the fillets and cook again, without moving, for 6 to 8 minutes.
Once the centers of the fillets reach 125 degrees, transfer the fillets skin side down to a plate. Let the fillets rest for 5 minutes.
Toss the arugula and farro into the bowl of asparagus ribbons and mix.
Remove the skins from the salmon (you can throw them out or eat them as a snack) and add them to the asparagus, farro, and arugula. Toss until everything is distributed equally. You can flake the salmon before tossing it in if you want but it should fall apart just from tossing.
Pour the dressing over everything and toss to coat. Portion out the servings and serve with a squirt of lemon juice if desired.
Another serving option, if you’d rather have whole salmon fillets: do everything the same until step 10. Skip adding the salmon and just add the dressing, tossing until everything is well coated. Portion out into 4 or 5 bowls or plates and serve with the whole salmon fillets.